Spicy mussel and coconut noodle broth
2T canola oil
4 cloves garlic, finely grated
5cm piece of ginger, finely grated
2 red chillis, finally chopped
1 stick of lemon grass, bruised
1kg mussels in their shells, cleaned
1T brown sugar
1 1/2 cups coconut milk
1 lime, fresh juiced
2T fish sauce
Salt to taste
Basil leaves to garnish
Thinly sliced spring onion, to garnish
250g rice noodles, prepared
Heat the oil over a high heat before adding the garlic, ginger, chilli and lemon grass. Cook until the ingredients become toasted and fragrant. Add the mussels and cover with a lid allowing the mussels to steam open. This should take about 3-4 minutes.
Remove the mussels from the pot/pan after they’ve opened, discarding those that haven’t opened.
Add the brown sugar, coconut milk, lime juice and fish sauce to the pot stirring gently until the sugar has dissolved before returning the mussels to the pot. Taste before seasoning.
Add the basil and spring onions before serving over the prepared noodles