2 pounds mussels
1/2 pound bay scallops
1 teaspoon cooking oil
1/2 cup of Thai curry paste, divided
1 stalk of lemongrass, outer leaves peeled and white part grated with microplane grater (substitute with 4 wide strips of lemon peel)
20 ounces light seafood stock (substitute with vegetable stock)
1 tablespoon fish sauce
1 teaspoon sugar
14oz of good coconut milk, shake the can vigorously to mix the fat with the liquid
3 small skeins of mung bean noodles, soaked in cold water for 5 minutes and drained
1/4 cup Thai or regular basil leaves
 

Scrub the mussels and discard any with cracked shells and or won't close when tapped gently.

Heat a wok or large pot on medium heat and add the cooking oil. When the cooking oil is just beginning to shimmer, add in three-quarters of the curry paste and fry for 15 seconds to release its flavors. Take care not to burn the curry paste.

Add the lemongrass, stock, fish sauce, sugar and coconut milk. Turn the heat to high and bring to boil. Reduce heat and simmer for 3 minutes. Taste the broth and if you want a spicier broth, add the remaining curry paste. If you choose to keep the broth milder, you may want to add an additional 1 teaspoon of fish sauce and a pinch of sugar.

Turn the heat to high and add the mussels and scallops. Immediately cover with a tight fitting lid. When the broth returns to a boil, lower the heat and simmer for 3 minutes.

Remove lid, scootch the mussels to one side, add the drained mung bean noodles and redistribute the mussels and simmer another minute uncovered. Stir in basil leaves. Remove strips of lemon peel if using.