Ingredients

1 pack Kinkawooka Live pot ready Mussels

2 cups cooked rice noodles

1 1/2 tbsp red curry paste

1 can coconut milk

1 tbsp crushed garlic

1/4 cup chopped coriander

1/4 cup chopped spring onions

1/4 cup bean sprouts 

1 tsp chopped red chilli

1 tbsp lime juice

Method

1. Drain off the liquid in the bag and use the mussels straight away.

2. In a little vegetable oil cook curry past and garlic for 3 mins, add coconut milk and simmer for another 3 mins.

3. Add 1 drained pack of Kinkawooka Live pot ready Mussels and steam for 3 mins with lid on pot. Don't overcook mussels–they'll lose their soft texture.

4. Warm noodles and place into serving bowls, add bean sprouts and spring onions.

5. Remove mussels from pot and place on top of noodles, pour soup over.

6. Sprinkle with coriander and chopped chilli, splash lime juice over. Serve with icy cold beer.