1 pack thawed PanaPesca Blue Mussels
1 pack (2oz pack) glass noodle
1 tbsp chopped garlic
1 sliced scallion
2 tsp water
1 tbsp Thai curry paste
1/3 cup coconut cream
1 lime juiced
1 tbsp fish sauce
3 tbsp Cilantro leaves
Place the glass noodle in a bowl and pour boiling water over the glass noodle and gently stir to break apart.
Add garlic, water, Thai curry paste, coconut cream, lime juice and fish sauce to a pan and bring to a simmer.
Add the mussels to the liquid, being careful not to add any pieces of shells that might be in the package.
Cover and cook at a simmer for 2-3 minutes.
All of the mussels should be open at this point. If not, remove from the liquid and pry open.
Place drained noodles in to the serving bowls and ladle the hot mussels and broth over the glass noodle, garnish with the cilantro leaves and serve.