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Dinner for Two: Coconutty Mussels with Ginger Lemongrass Chili and Cilantro on Rice Noodles Recipe
Details
- Servings: 2
- Dish: main course
Cuisine
- american
Ingredients
- 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 (buy them de-bearded and scrubbed: usually that’s how they come)
- 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
Instructions
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