30th March 2026

Back to Nigel Slaters book, A Cook’s Book before the month ends, and this time, mussels, coconut and noodles which is very much up our street. 

This was delicious, very very easy and a dish we would make again, even though we did make quite a few changes. 

We decided to make this dish into more of a main meal rather than a soup, unfortunately we did not add more mussels although next time we most definitely would, doubling sounds about right because honestly I wish we had because the mouthfuls with mussels was extremely delicious. 

We did add ‘leftover clams’ from the fideua and we did increase the noodles, using a nest per person (which was a 180g packet).  I also misread the coriander (parsley) amount so had much less than the 50g stated (which is probably the reason mine is more yellow than green).  I also opted to use 1 tin of coconut milk and 1 ‘tin’ of stock and this worked well for us, it was still creamy but just a little less calorific and ruch. I played with the fish sauce and palm sugar until I was happy but probably used more than Nigel and I stirred through half a lime for freshness at the end. 

This was an absolute winner albeit it REALLY messy when eating.  The noodles were a little slippery and we all seemed to be speckled in sauce at the end which made us all laugh.  There was lots of lovely broth when the noodles and seafood had ended which was eaten like soup.  An absolute joy - yum