Coconut Thai Mussels with Saffron
Ingredients
- 8 oz. Udon ((Japanese Noodles))
- 2/3 cup White Wine
- 4-5 Basil (, fresh, coarsely chopped)
- 24 Mussels (debearded and washed)
- 3/4 can Coconut Milk (lite (13.5 oz can))
- 1/2 cup Water
- 12-14 strands Saffron
- 1 tbsp. Ginger Root (grated)
- 2 tsp. Red Curry Paste
- 4 Scallions (chopped)
- 10 oz. Spinach (fresh, chopped)
- 2 tbsp. Soy Sauce
- 1 tsp. Sesame Oil (toasted)
- Lime (cut into wedges)
- 1/2 Red Pepper (choppped)
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