Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Mussels with Thai Noodles




Source of Recipe


The Globe and Mail


Recipe Introduction


The large, green-lipped New Zealand mussels are best for this dish. You can buy them frozen at the supermarket, and they are best cooked from this state. If you use fresh mussels, steam them in the coconut milk sauce until they open


List of Ingredients




2 tablespoons vegetable oil

½ cup chopped red onion

1 teaspoon chopped garlic

1 400-millilitre can of coconut milk

2 tablespoons fish sauce

1 tablespoon lime juice

1 teaspoon grated lime rind

1 teaspoon Asian chili sauce or sambal oelek

1 teaspoon granulated sugar

2 pounds New Zealand green-lipped mussels

2 tablespoons chopped fresh mint or coriander

2 tablespoons chopped fresh Thai or regular basil

8 ounces linguine-sized Thai rice noodles, soaked in hot water for 20 minutes



Recipe



Heat oil over medium heat in large saucepan or wok. Add onions and garlic and sauté until golden at the edges, about 2 minutes. Stir in coconut milk, fish sauce, lime juice, rind, chili sauce and sugar. Bring to boil and cook for 2 minutes to amalgamate flavours. Reduce heat to medium-low.

Add mussels. Cover and steam until mussels are heated through, about 4 minutes. Stir mint or coriander, basil and drained noodles into saucepan. Simmer for 1 to 2 minutes or until noodles are softened. Serves 4 to 6.