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

Serves: 2 Save

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


Learn how to make this recipe at Serious Eats