Coconut Mussels with Rice Noodles and Lime
Makes 1 serving

INGREDIENTS
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.)

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.

RECIPE NOTES
The paste does the seasoning. Most jars are salty enough that no fish sauce is needed once the mussel liquor is in, so taste before adding anything.
Reduced-fat coconut milk is 110 kcal for the 150 g here. The full-fat tin would be 255 for the same volume and a heavier, sweeter broth.

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