Dinner for Two: Coconutty Mussels with Ginger, Lemongrass, Chili, and Cilantro on Rice Noodles

Name: Dinner for Two: Coconutty Mussels with Ginger, Lemongrass, Chili, and Cilantro on Rice Noodles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 can coconut milk; 1 jalapeno or Fresno chili, thinly sliced; 1 small bunch A of fresh cilantro; 1 inch fresh ginger, peeled; 2 servings Kosher salt; 1 stalk fresh lemongrass, bottom 6 inches only; 1 Tbsp juice from 1 lime; 907 grams mussels (buy them de-bearded and scrubbed: usually thats how they come); 283 grams package of precooked rice noodles, or a two large handfuls of dried rice noodles soaked in hot water for 10 minutes; 79 milliliters water

Dinner for Two: Coconutty Mussels with Ginger, Lemongrass, Chili, and Cilantro on Rice Noodles might be just the main course you are searching for. This recipe covers 42% of your daily requirements of vitamins and minerals. One portion of this dish contains around 38g of protein, 54g of fat, and a total of 1197 calories. This recipe serves 2. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes approximately 30 minutes. If you have ginger, juice from 1 lime, an of cilantro, and a few other ingredients on hand, you can make it.

Instructions

Heat the coconut milk and water into a large stockpot over low heat. Meanwhile, slice the ginger into rounds. Halve the lemongrass, and beat it with the dull side of the knife to release its flavor. Tear the leaves from the cilantro stalks. Peel three strips of zest from the lime with a vegetable peeler.

Ingredients you will need

Coconut Milk

Lemon Grass

Vegetable

Cilantro

Ginger

Water

Lime

Equipment you will use

Peeler

Pot

Knife

Add the ginger, lemongrass, cilantro stalks (reserve the leaves for later), and lime zest to the coconut milk. Raise the heat to high, bring the coconut milk mixture to a boil, then lower the heat all the way down to the lowest setting. Cover the pot and steep the broth for 25 minutes.

Ingredients you will need

Coconut Milk

Lemon Grass

Lime Zest

Cilantro

Ginger

Broth

Equipment you will use

Pot

Raise the heat to high and add the chilies and mussels. Cover and cook, stirring occasionally, until all the mussels open 3 to 5 minutes. Season to taste with salt and stir in the roughly chopped cilantro leaves.

Ingredients you will need

Fresh Cilantro

Chili Pepper

Mussels

Salt

Divide the noodles between two serving bowls, then divide the mussels and broth over the noodles.

Ingredients you will need

Mussels

Pasta

Broth

Equipment you will use

Bowl

Serve immediately with lime wedges

Ingredients you will need

Lime Wedge

Equipment

Ingredients

Servings:

1can

coconut milk 1

jalapeno or Fresno chili, thinly sliced 1small bunch

A of fresh cilantro 1inch

fresh ginger, peeled 2servings

Kosher salt 1stalk

fresh lemongrass, bottom 6 inches only 1Tbsp

juice from 1 lime 907grams

mussels (buy them de-bearded and scrubbed: usually that's how they come)283grams

package of precooked rice noodles, or a two large handfuls of dried rice noodles soaked in hot water for 10 minutes 79milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.