INGREDIENTS

• 1kg Mussels cooked or raw

• 3cm piece of ginger, peeled and finely sliced

• 2 cloves of garlic, peeled and finely sliced

• 1 Large Shallot, peeled and finely chopped

• 1.5cm piece fresh turmeric, peeled and finely sliced

• 1 red Chili, thinly sliced

• 50g glass rice noodles

• 20g coriander leaves

• 1 tin Coconut Milk

• 150ml vegetable stock

• 1/2 Lime (juiced)

• 1-2 Tablespoons Nam Pla [Fish Sauce]

• Sugar

RECIPE

1. If mussels are raw, wash and remove their beards. Store in the fridge until ready to use.
2. Gently sauté the shallot, garlic and ginger until they are translucent.
3. Add the turmeric and stir for 1 minute to blend all the flavours together.
4. Add the chilli, coconut milk & stock or water.
5. Simmer for 5 minutes.
6. Add lime, fish sauce and a sprinkle of sugar to taste for the last minute.
7. In another saucepan, gently cook the mussels with 1 ladle of broth per person with the lid on.
8. You can stir them around until they are all open. Discard any that haven’t opened. Ladle into warm bowls and sprinkle with chopped coriander & extra lime
9. Deep fry the noodles and top mussels.

VIDEO