The dinner edit 243

Coconut Mussels with Rice Noodles and Lime

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

1 serving · 8 ingredients · 4 steps

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Coconut Mussels with Rice Noodles and Lime, plated and ready to serve. — The finished recipe. Coconut Mussels with Rice Noodles and Lime

Ingredients 1 to 6 for coconut mussels with rice noodles and lime arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for coconut mussels with rice noodles and lime arranged separately on a dark worktop. — Ingredients 7 to 8. A handful Fresh coriander. 150 g Cooked rice noodles (Cooked weight, after soaking.)

Coconut Mussels with Rice Noodles and Lime, preparation step 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. — Step 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.

Coconut Mussels with Rice Noodles and Lime, preparation step 2: Pour in the coconut milk with a splash of water, bring it to a simmer and add the sugar snaps for two minutes. — Step 2. Pour in the coconut milk with a splash of water, bring it to a simmer and add the sugar snaps for two minutes.

Coconut Mussels with Rice Noodles and Lime, preparation step 3: Add the mussels, lid on, and cook for three to four minutes until they open. Discard any that do not. — Step 3. Add the mussels, lid on, and cook for three to four minutes until they open. Discard any that do not.

The finished coconut mussels with rice noodles and lime. — Step 4. Off the heat, add the lime, spring onion and coriander. Soften the noodles as the packet says and ladle everything over them.

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