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

Ingredients (10)

• 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