4 limes, juiced
2 tbsp fish sauce
2 garlic cloves, crushed
1 bunch coriander, leaves removed
400ml can coconut milk
4 cups chicken stock
375g dried rice noodles
2kg green lipped mussels, cleaned, debearded
1 long red chilli, deseeded, finely chopped
1 Place 2 tbsp lime juice into a large saucepan. Combine remaining lime juice, fish sauce and garlic in a bowl. Finely chop half the coriander and add to bowl. Stir until combined. Set aside.
2 Add coconut milk and stock to lime juice in saucepan. Place over a medium high heat. When mixture comes to the boil, add noodles and cook for 2 minutes or until tender. Remove with a slotted spoon to a colander to drain. Add mussels to boiling coconut milk. Cover and cook for 8 minutes or until mussels open. Remove mussels with a slotted spoon to a bowl, reserving broth. Discard any that have not opened.
3 Meanwhile, transfer noodles to a large bowl. Add chilli and toss until well combined. Spoon noodles onto 4 serving plates. Top with mussels. Ladle broth around noodles. Spoon over dressing and top with remaining coriander leaves. Serve.