Thai Blue Mussels Noodle Bowl
from http://www.discovermussels.com/, Source: Select Nova Scotia

5 lb fresh cultured blue mussels
4 tbsp butter
4 tomatoes, seeded and chopped
2 clove garlic, chopped
2 tbsp fresh ginger, chopped
1 tbsp thai red curry paste
2 oz can coconut milk
1 tbsp fish sauce (or 1 tsp salt)
1 tbsp brown sugar
1 cup carrot, finely sliced
1 red pepper, finely sliced
cup fresh cilantro, chopped [cup amount missing from original]
cup fresh basil, chopped [cup amount missing from original]
1 lb rice noodles

Rinse fresh blue mussels in tap water.

Heat butter in a large pot over medium heat.

Add tomatoes, garlic, ginger and curry paste. Sauté for about a minute until very fragrant.

Add coconut milk, fish sauce and sugar. Simmer for 2 minutes, stirring occasionally.

Taste. Add more curry paste at this point if it’s not spicy enough.

Add carrots, red pepper, half the cilantro, half the basil and the fresh blue mussels; cover and cook for 5-8 minutes, or until mussels open. Discard any that remain closed.

While fresh blue mussels are cooking, cook noodles according to package direction.

Ladle noodles into bowls. Top with mussels, thai broth, and finish with remaining fresh cilantro and basil.

Number of Servings: 8