Chilli mussels with rice noodles

Name: Chilli mussels with rice noodles
Yield: Serves four
Cuisine: Thai
Ingredients: 1 tbsp lime juice; 1 tbsp chilli paste (jam) or sweet chilli sauce; 1 lime, quartered; small bunch of coriander; 400 g (14 oz) fresh round rice noodles (khanom jeen), or thin Vietnamese bun noodles; 400 g (14 oz) fresh round rice noodles (khanom jeen), or thin Vietnamese bun noodles; 1 tbsp chilli paste (jam) or sweet chilli sauce; 2 tbsp fish sauce (nam pia); 3 red chillies, finely chopped; 3 cloves of garlic, chopped; ½ cup dry white wine; 1 tbsp freshly grated ginger; 3 tbsp peanut oil; 1.5 kg (3 lb) mussels

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

Mussels, clams and pippis take on a luscious, seductive character when powered by the dense fiery tang of chilli paste. Traditionally, this dish would be served with rice, but rice noodles are equally compatible. Fresh rice ribbon noodles would work just as well.

Ingredients

1.5 kg (3 lb) mussels
3 tbsp peanut oil

Asia
Thailand
Fish course
Noodles
Pescatarian
Gluten-free

Method

Leave mussels in a pot of cold water, changing the water two or three times, for about 4 hours. Remove beards from mussels and lightly scrub the shells.

In a heavy-bottomed pan, heat oil and stir fry garlic, chilli and ginger for 1 minute. Add white wine and turn up the heat. Add mussels and cook, covered, for 1 to 2 minutes on high heat. Remove lid and take out any mussels that have op