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Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: Serves 6
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| In Thailand, dishes like this one are commonly ordered in open-air seafood markets, where local vendors cook customers’ just-purchased seafood and vegetables in whatever style they request. At home, with premade curry paste on hand, this dish will take only about 10 minutes to prepare. |
RECIPE INGREDIENTS
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Other necessary recipes:
Red Curry Paste
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DIRECTIONS
Fill a large pot three-fourths full with water, bring to a boil and salt it liberally. Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands. Bring to a second boil and cook for 1 minute longer. Pour the noodles into a colander and rinse thoroughly with cold running water. Drain well and transfer to a large bowl.
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Do not shake the cans of coconut milk before opening. There should be a thick layer of cream on the top of each. Spoon off 1/2 cup of the thick cream from the top of each can and place in a wok or heavy pot. Place over medium-high heat and stir until the cream becomes oily and aromatic, about 3 minutes. Add the red curry paste and simmer over medium heat, stirring frequently, until the sharp fragrances mellow, about 3 minutes. Add the palm or brown sugar, fish sauce and the remaining coconut milk; stir well and simmer for 5 minutes longer.
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Meanwhile, scrub and debeard the mussels under cold running water. Discard any mussels that do not close to the touch. Bring the coconut milk sauce to a boil and add the mussels, lime or citrus leaves, basil and chilies. Cover and cook, shaking the pan occasionally, until the shells open, about 2 minutes.
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Meanwhile, refill the large pot three-fourths full with water and bring to a boil. Drop the reserved noodles into the water for a few seconds to reheat, then drain and divide the noodles among 6 warmed soup bowls.
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Ladle the mussels and sauce over the noodles, discarding any mussels that did not open. Garnish with cilantro sprigs and serve hot.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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| Carbohydrates, Total: |
35g |
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