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Mussels With Thai Red Curry Broth and Rice Noodles Recipe

Mussels With Thai Red Curry Broth and Rice Noodles Recipe
  • Category


  • Cusine



1 package vermicelli rice noodles

2 tablespoons

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


Boil a kettle of water . Place noodles in a large bowl and pour hot water over until they are covered. Separate strands with a fork and leave to soften, about 5 minutes. Drain and set aside. Heat oil in a heavy Dutch oven on medium-high heat until shimmering. Add shallots and garlic and cook until soft and translucent, about 3 minutes. Add curry paste and cook, stirring, until fragrant, about 30 seconds. Add wine or beer, coconut milk, fish sauce, lime juice, and sugar and bring to a simmer while stirring. Add mussels, cover pot, and let steam until mussels open, about 5 minutes. Once mussels open, add cilantro and basil. Season broth to taste with more fish sauce, lime juice, or sugar as desired. Divide noodles into individual bowls, spoon mussels and broth on top, and serve.