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

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

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

By Serious Eats
30 minutes

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Details
  • Servings:   2
  • Calories:   1354
  • Protein:   68g
  •  
  • Fiber:   4g
  • Sugar:   2g
  • Carb Total:   141g
  •  
  • Trans Fat:   0g
  • Saturated:   43g
  • Fat Total:   57g
  •  
  • Dish:   main course
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Cuisine
  • american
Comments
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

Dinner for Two: Coconutty Mussels with Ginger, Lemongrass, Chili, and Cilantro on Rice Noodles Recipe serves 2 original recipe by Serious Eats.

View original preparation instructions

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