If you like mussels, this Thai-style recipe is tasty and quick to make. If mussels aren’t your thing, at step 4 you can substitute chicken, shrimp, or firm tofu. Go easy on the red... chili if you don’t like your food too spicy. For more information on mussels, including buying and cooking them, refer to our post on mussels.
Put the rice stick noodles into a large bowl. Bring enough water to cover them to a rolling boil (can also use an electric kettle) and pour over the noodles to soften them. When they are al dente, about 5 minutes, drain and rinse with more hot water. Divide between 3 to 4 individual soup bowls.
Heat the oils in a wok or large saute pan over medium-high heat. When the oil starts to ripple, add the garlic, ginger, chili/jalapeno peppers, and lemongrass. Stir and fry until the garlic starts to color — do not let it burn.
Add the carrot and onion and stir-fry until the onion starts to soften and turn golden, about 8 minutes. Add salt and freshly ground black pepper to taste.
Drain the mussels and add them to the pan, stirring to coat them with the aromatics. Cover the pan and cook while shaking the pan back and forth until the mussels have opened. Add the water as needed and bring to a boil. Add the cilantro, cook 1 to 2 minutes, then add the lime juice.
Divide mussels and sauce over the noodles in the soup bowls. Serve immediately.
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