Nubeena Mussels

Nubeena Mussels in a Dill Curry Coconut Broth with Asian Greens and Glass Noodles

Paste
Blend all ingredients in food processor.
Will keep in refrigerator for up to one month.
1 bunch dill (roots and leaf)
1/2 bunch basil (root and leaf)
1/2 bunch coriander (root and leaf)
5 birds eye chillies
1/2 medium knob ginger, peeled
3 cloves of garlic, peeled
1 red onion, peeled
good pinch of cracked black pepper
pinch of salt
50g almonds, peeled
1 kg fresh mussels
100ml good quality vegetable oil
50 ml white wine
1 spanish onion, peeled and sliced
250 ml fresh chicken stock
200ml coconut cream
100g rice noodles
50g asian greens
80g bean sprouts
salt and pepper to taste
Heat wok until smoking, add oil and mussels and 3 tablespoons of paste, then add wine and cover with lid for 1-2 minutes.
Shaking occasionally.
When mussels have started to open add stock. When almost cooked add remainder of ingredients and heat through well and serve in a warm bowl immediately.

Discard any unopened mussels.