Gluten-Free Curried Coconut Mussels over Rice Noodles
1 ½cups/6 oz. sliced onion
1Tbsp./½ oz. grated garlic
2Tbsp./1 oz. grated ginger
1 ½tsp.fish saucebe sure to use a gluten-free version
5Tsp.green curry paste
2Tbsp./1 oz. lime juice
1Tbsp./½ oz. dark brown sugar
313.5 oz. cans light coconut milk*
3lbs.musselscleaned and debearded**
3cups/12 oz. chopped bok choy
1cup/1 oz. chopped cilantro
Bring a large pot of water to a boil. Add the rice noodles and turn off heat. Allow noodles to soften, about 8 minutes. Drain and reserve.
Place a large soup pot over high heat. Add the vegetable oil and onion and sauté until softened, about 5 minutes. Add garlic and ginger, and sauté until just starting to brown and caramelize, about 1 minute.
Add the fish sauce, curry, lime juice, sugar and coconut milk. Stir to combine ingredients. Add the mussels, cover pan and steam until the mussels open, about 5 minutes.
Stir in the bok choy, cover and let sit off heat for 2 minutes.
Place noodles in a large bowl. Taste sauce and adjust seasoning if needed. Discard any mussels that do not open. Pour mussels and sauce over noodles. Sprinkle with cilantro.
*Note: to reduce total fat and saturated fat, replace one can of light coconut milk with one can of water.
**Note: 1 lb of mussels w shell yields about 6 oz mussel meat.