Dinner in 20: Just Add Noodles for Easy One-Pot Thai Curry Mussels

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Dinner in 20: Just Add Noodles for Easy One-Pot Thai Curry Mussels
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Spicy curry broth is a great match for the brininess of mussels.

Mussels are perhaps not everyone's first choice for a quick weeknight supper, but that assessment deserves to be challenged. They cook quickly and excel in simple recipes like this one. Most people have probably made a variation on. Today we're using a Thai-style red curry paste and a quick vegetable sauté to create a bold, spicy broth that pairs perfectly with briny mussels. Add some easy rice stick noodles and you've got a complete meal on your hands in 20 minutes or less.

Because they steam very quickly, you should prep them and keep them in the fridge while you get your noodles ready and prepare your base sauce. You may not need to do much work at all to clean the mussels—a light scrub might be required, and you'll want to pull out any beards you see . Tap any mussels that are ajar to see if they can be coaxed closed; if not, they should be discarded.

The only real work you'll have to do is construct the curry broth. To start, we heat up some oil in a skillet and sauté some garlic and shallots before adding a dollop of red curry paste. You can typically find curry paste in canned or jarred form in your grocery store, or you can order it online. Different pastes can provide more or less spicy heat and salt, so if you're trying a new paste, it's wise to start with one or two tablespoons, taste, then add more if you like.

Next, we add coconut milk, fish sauce, lime juice, and a little sugar to balance out the heat of the curry paste. Then we add the mussels and cover the pot—they should open up within a few minutes, with just a couple of stirs now and then. By the way, you can ignore the old tip of discarding unopened clams or mussels: Studies have shown that they are perfectly safe to pry open and eat.

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