COCONUT MUSSELS

Our fragrant, citrusy Penang rempah is the perfect partner to all things from the sea. Here, we use fresh mussels, lime and coriander for a sweet, salty, heady bowl. Serve with noodles and slurp up summer. 

Serves 2 generously, or up to 4

1 kg mussels, scrubbed and debearded
2 nests rice vermicelli noodles
2 tbsp Rempapa Penang Kaffir Lime and White Pepper
200 ml coconut milk
1 birds eye red chili, minced

To serve
Sliced lime
Chopped coriander

Soak rice noodles in boiling water until soft. 
In a wok, combine a drizzle of oil with two heaped tablespoons of Penang Kaffir Lime and White Pepper rempa over medium heat. Fry for five minutes or until fragrant, stirring as you go. Turn up heat, and gently add the mussels. Mix thoroughly, before adding coconut milk, and an optional red chili. Cover for 5 minutes. 
Ladle mussels and coconut milk over your bowl of noodles, garnishing with coriander and lime.