Thai mussels with udon noodles
- 100g pack Grower’s Selection Thai Selection
- 2tsp rapeseed oil
- Thumb-sized piece ginger
- 10g coriander
- 1tsp turmeric
- 2 x 200ml pouches reduced-fat coconut milk
- 2 x 300g packs straight-to-wok udon noodles
- 400g pack Fishmonger’s Selection Cooked Mussels
Heat the oil in a pan. Add the Thai selection pack in, finely chopped, ginger, finely grated, and the finely chopped stalks from the coriander (keep leaves to garnish). Cover and cook over a gentle heat for 5 mins, stirring occasionally, until soft
Add the turmeric and coconut milk. Simmer for 10 mins.
Add the udon noodles and cook for 2 mins. Add the mussels. Cook for 2-3 mins until piping hot and the mussel shells have opened.
Divide between 4 bowls, garnish with coriander leaves and serve with lime wedges.