Coconut Mussels with Rice Noodles and Lime

Make coconut mussels with rice noodles and lime, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
180 g Mussels, cooked and shelled (Shelled weight. In the shell, roughly three times this weight.)
1.5 tbsp (25 g) Thai red curry paste
150 g Reduced-fat coconut milk, tinned
80 g Sugar snap peas
30 g Spring onion
One lime Lime juice
A handful Fresh coriander
150 g Cooked rice noodles (Cooked weight, after soaking.)
Ingredient notes on the recipe page.

METHOD
1. Scrub and debeard the mussels. Fry the paste in a dry pan over a medium heat for a minute until it darkens and smells toasted.
2. Pour in the coconut milk with a splash of water, bring it to a simmer and add the sugar snaps for two minutes.
3. Add the mussels, lid on, and cook for three to four minutes until they open. Discard any that do not.
4. Off the heat, add the lime, spring onion and coriander. Soften the noodles as the packet says and ladle everything over them.

Contains fish, crustaceans and molluscs.
Most Thai pastes contain shrimp paste and fish sauce. Vegan pastes exist and carry neither.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/coconut-mussels-rice-noodles-lime

AI-generated images illustrating the recipe.

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