Coconutty Mussels with Ginger, Lemongrass, Chili, and Cilantro on Rice Noodles
- 1 can coconut milk
- 1/3 cup water
- 1 inch of fresh ginger, peeled
- 1 stalk of fresh lemongrass, bottom 6 inches only
- A small bunch of fresh cilantro
- 1 tablespoon juice from 1 lime
- 1 jalapeno or Fresno chili, thinly sliced
- 2 pounds of mussels
- Kosher salt
- 1 (10-ounce) package of precooked rice noodles, or a two large handfuls of dried rice noodles soaked in hot water for 10 minutes
- This recipe is gluten-free
- Produce
- 1 lime, juice from (1 tablespoon)
- Cilantro, fresh (1 small bunch)
- Ginger, fresh (1 inch)
- Jalapeno or fresno chili (1)
- Lemongrass, fresh (1 stalk)
- Seafood
- Mussels (2 pounds)
- Canned Goods
- Coconut milk (1 can)
- Cooking & Baking
- Kosher salt (1)
- Pasta & Grains
- Rice noodles, precooked (1 (10-ounce) package)
- Drinks
- Water (1/3 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published April 13, 2012 (10 months ago).
36 people saved this recipe.
