Serves 2–4

Sesame oil is a standard ingredient in most Asian cuisines but is not as common in Thai cooking. However, here it pairs well with the other ingredients to create a subtle perfumed quality

Panang Mussels and Noodles

1 pound Asian egg noodles

2 tablespoons vegetable oil

1 teaspoon Black Bean Paste (see recipe on page 10)

1 medium onion, chopped

6—8 stalks celery, chopped

¼ cup white wine

2 cups chicken broth

1 pound mussels, washed and debearded

  1. Bring a large pot of water to a boil over high heat. Add the noodles and cook until al dente. Rinse the noodles under cold water and set aside.
  2. Heat the oil in a large sauté pan over medium heat. Add the Black Bean Paste, onion, and celery, and sauté for 5 minutes.
  3. Add the wine and chicken broth, and bring to a boil.
  4. Add the mussels and reduce heat to low; cover and steam for 5 minutes.
  5. To serve, divide the noodles between 4 soup plates. Divide the mussels between the plates (discarding any that have not opened) and pour the broth over the top.