Mussels in Coconut Sauce with Chili Ribbon Noodles

First, bring plenty of salted water to a boil in a pot and cook the pasta in it for 4 minutes. Strain and keep warm. Cut the shallots into small cubes and fry them in some hot peanut oil until golden brown. Add noodles and season with chili and a dash of lime juice. Fry briefly. Season with salt and keep warm. Then slice the unpeeled ginger. Remove the seeds from the chili peppers and chop finely. Heat sesame and sunflower oil in a pot and fry the ginger slices. Add coconut milk, tamarind paste, fish sauce and chili and bring to a boil. Add the cleaned, well washed mussels together with the lemon leaves to the pot and cook covered for 2 minutes. Season to taste with salt. Arrange the prepared ribbon noodles on plates, place mussels on top or next to them and pour a little sauce on top. Garnish with cilantro.

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