Mussels with Thai Red Curry Broth and Rice Noodles

Ingredients

• 1 package vermicelli rice noodles
• 2 tablespoons coconut oil
• 2 large shallots, thinly sliced
• 2 garlic cloves, minced
• 2 to 4 tablespoons Thai red curry paste, depending on your taste
• 1/2 cup dry white wine or lightly flavored lager or ale
• 1 can unsweetened coconut milk
• 2 tablespoons fish sauce, plus more to taste
• 2 tablespoons fresh juice from 1 to 2 limes, plus more to taste
• 1 teaspoon palm or brown sugar, plus more to taste
• 2 1/2 to 3 pounds mussels, de-bearded and scrubbed
• Small bunch cilantro leaves and tender stems, roughly chopped
• Small bunch sweet or Thai basil leaves, roughly chopped

Directions

1. Bring a kettle of water to a boil, or start with very hot water from the tap. Put the noodles in a large bowl, cover them with the hot water, and use a fork to loosen the strands. Let them soften for about 5 minutes, then drain and put them aside.
2. Warm the oil in a heavy Dutch oven, or another sturdy pot with a snug lid, over medium-high heat until it looks glossy and hot.
3. Stir in the shallots and garlic, and cook until they turn tender and translucent, about 3 minutes. Add the curry paste and stir until it smells fragrant, about 30 seconds. Pour in the wine or beer, coconut milk, fish sauce, lime juice, and sugar, stirring as the broth comes to a simmer.
4. Add the mussels, put the lid on the pot, and steam until the shells open, about 5 minutes. When the mussels have opened, stir in the cilantro and basil. Taste the broth and adjust it with more fish sauce, lime juice, or sugar if you like. Portion the noodles into individual bowls, ladle the mussels and broth over them, and serve.