Spicy curry broth is a great match for the brininess of mussels.
2 garlic cloves, minced 1/2 cup dry white wine or lightly flavored lager or ale2 tablespoons fresh juice from 1 to 2 limes, plus more to taste2 1/2 to 3 pounds mussels, de-bearded and scrubbedSmall bunch sweet or Thai basil leaves, roughly choppedBoil a kettle of water . Place noodles in a large bowl and pour hot water over until they are covered. Separate strands with a fork and leave to soften, about 5 minutes. Drain and set aside.
Add shallots and garlic and cook until soft and translucent, about 3 minutes. Add curry paste and cook, stirring, until fragrant, about 30 seconds. Add wine or beer, coconut milk, fish sauce, lime juice, and sugar and bring to a simmer while stirring.Add mussels, cover pot, and let steam until mussels open, about 5 minutes. Once mussels open, add cilantro and basil. Season broth to taste with more fish sauce, lime juice, or sugar as desired.
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