Ingredients
2 1⁄2 lb (1.1 kg) fresh PEI Mussels
1 Tbsp (15 mL) vegetable oil
2 Tbsp (30 mL) red curry paste - try indian madras or thai red curry
1 13 oz (389 mL) coconut milk
6 Tbsp (100 ml) clam juice
2 Tbsp (30 mL) fish sauce
zest and juice of 1 lime
1 Tbsp (15 mL) brown sugar
2 cups (200 g) vermicelli rice noodles, steamed, drained and set aside
fresh mint leaves, or cilantro, or both
bean sprouts - optional
1 large red chili, sliced