Goan Curry Steamed Mussels
8oz fettuccini or wide rice noodles, cooked according to package directions
1 jar Maya Kaimal Goan Coconut Curry Simmer Sauce
¼ cup Rupee IPA Beer or your IPA of choice
2 lbs mussels, scrubbed clean
1 cup cherry tomatoes, halved lengthways
1 sliced scallion
1/4 cup coarsely chopped cilantro
Juice of 1 lemon
Combine the Maya Kaimal Goan Coconut, beer, cherry tomatoes and the mussels in a large covered pot or Dutch oven and place over medium-high heat. Stir until the mussels are covered in sauce, then cover. Cook until the mussels have opened, and the sauce is hot throughout, about 8 minutes. Discard any unopened mussels.
Reheat the noodles in boiling water if necessary. Drain and divide between 2 bowls. Spoon the mussels and sauce evenly over the noodles.
Garnish with a squeeze of lemon, the scallions and cilantro.