Mussels and Noodles in a Lemongrass-Ginger Broth

Name: Mussels and Noodles in a Lemongrass-Ginger Broth
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 to 4
Cuisine: Asian
Ingredients: 1 tablespoon oil; 2 medium shallots, minced; 3 garlic cloves, minced; 1 red cayenne pepper, thinly sliced, seeded for less heat if you like; 1-inch piece of ginger, peeled and minced; 1 large stalk lemongrass, tough outer leaves removed, finely chopped; 1 1/2 cups white wine; 2 pounds mussels; 16-ounce package Reames® Golden Ribbon Noodles, cooked; Cilantro and/or basil, for garnish

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Enliven the senses with a steaming bowl of lemongrass-infused broth, tender mussels and Reames^® Golden Ribbon Noodles.

Mussels and Noodles in Lemongrass Ginger Broth

READY In

25 Minutes

PREP TIME

15 Minutes

COOK TIME

10 Minutes

SERVES

2 to 4

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Step 1:

Chop vegetables and set aside.

Step 2:

Heat oil in a large pot. When hot, add shallot, garlic, cayenne pepper, ginger and lemongrass. Sauté until soft, about 3 minutes.

Step 3:

Pour wine into pot and bring to a boil.

Step 4:

Add mussels and stir. Bring liquid back to a boil. Turn down heat to a simmer, cover and cook until the mussels open, about 3 to 5 minutes. Discard any mussels that do not open.

Step 5:

Sprinkle fresh herbs on top. Divide noodles among bowls. Spoon mussels and broth on top.