Mussels With Thai Red Curry Broth and Rice Noodles Recipe

Ingredients

• 1 (9-ounce; 255g) package vermicelli rice noodles
• 2 tablespoons (30ml) coconut oil (or any neutral oil)
• 2 large shallots, thinly sliced (about 1/2 cup; 75g)
• 2 garlic cloves, minced (about 20g)
• 2 to 4 tablespoons (30 to 60ml) Thai red curry paste, depending on your taste
• 1/2 cup (115ml) dry white wine or lightly flavored lager or ale
• 1 (15-ounce; 450ml) can unsweetened coconut milk
• 2 tablespoons (30ml) fish sauce, plus more to taste
• 2 tablespoons (30ml) fresh juice from 1 to 2 limes, plus more to taste
• 1 teaspoon (5g) palm or brown sugar, plus more to taste
• 2 1/2 to 3 pounds (1.1 to 1.35kg) mussels, de-bearded and scrubbed
• Small bunch cilantro leaves and tender stems, roughly chopped
• Small bunch sweet or Thai basil leaves, roughly chopped

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