Noodle Bowl With P.E.I. Mussels, Grilled Pineapple,

Name: Noodle Bowl With P.E.I. Mussels, Grilled Pineapple, Rice Noodles, & Ginger-Lemongrass Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Ginger Lemongrass Broth:; 3 stalks lemongrass; 1 red pepper; 1 onion; 1/2 bunch cilantro; 1 c. garlic; 1/4 lb scallions; 3/4 lb ginger; 1/2 gal. white wine; 1 qt. o.j.; 1 qt pineapple juice; 1 qt clam juice; 1/4 c. black peppercorn; 7 bay leaves; For Mussel starter:; 1/2 bunch cilantro; 1/2 c. garlic; 1/2 c. ginger; 1/2 c. oil; 1/4 c. crushed red chile flakes; salt and pepper to taste; For Fresno Chile rouille:; 8 fresnos, roasted; 9 egg yolks; 1 shallot, small diced; 1/2 c. roasted garlic; 1/2 c. lemon juice; 2 c. salad oil; 1 c. olive oil; salt to taste

Servings: persons

For Ginger Lemongrass Broth:
3 stalks lemongrass
1 red pepper
1 onion
1/2 bunch cilantro
1 c. garlic
1/4 lb scallions
3/4 lb ginger
1/2 gal. white wine
1 qt. o.j.
1 qt pineapple juice
1 qt clam juice
1/4 c. black peppercorn
7 bay leaves
For Mussel starter:
1/2 bunch cilantro
1/2 c. garlic
1/2 c. ginger
1/2 c. oil
1/4 c. crushed red chile flakes
salt and pepper to taste
For Fresno Chile rouille:
8 fresnos, roasted
9 egg yolks
1 shallot, small diced
1/2 c. roasted garlic
1/2 c. lemon juice
2 c. salad oil
1 c. olive oil
salt to taste
Other ingredients needed:
1/2 bunch cilantro sliced
1/2 lbs unsalted butter diced
2 pineapples sliced, grilled and small diced
2 packages of Asian rice noodles, soaked in warm water to soften
1 baguette sliced and grilled with salt, pepper and oil (2 crostinis per order)
32-40 oz of P.E.I Mussels, washed and de-bearded (4oz
per order)
Salt and pepper

1
To Prepare Ginger lemongrass broth:
2
Medium dice all vegetables, thinly slice ginger and garlic and add to liquid along with bay leaves in medium saucepan, simmer for 1/2 hour. Add scallions and cilantro and simmer for 15 minutes more. Strain through chinios, cool and set aside.
3
While Broth simmers prepare Mussel starter & Chile rouille:
4
Mussel Starter: Slice cilantro and brunoise garlic and ginger. In a bowl mix with oil and red Chile flakes, season with salt and pepper.
5
Fresno Chile rouille:
6
De-stem fresnos but leave the seed. Mix all ingredients in a robo coupe except oil. Slowly drizzle in oil. Will have a loose mayonnaise like
7
consistency. Add salt to taste.
8
Finishing the dish:
9
Pre-heat a large pan or skillet to medium heat with no
10
oil. Add mussel, 8-10 tablespoons of mussel starter and all of the grilled
11
and diced pineapple. Lightly cook until mussels just start to open. Add a generous amount of ginger-lemongrass broth and cover. Cook until mussels
12
completely open, (about 8-10 minutes). Add rice noodles, butter and cilantro and cook until butter is incorporated, season with salt and pepper to taste.
13
Plate Up: Divide up noodles, broth and mussels evenly. Put two crostinis on top of each bowl, add about a tablespoon of rouille on top of
14
crostinis.

3333

kcal

Calories

282

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 39 ingredients. The key ingredients include: For Ginger Lemongrass Broth:, 3 stalks lemongrass, 1 red pepper, 1 onion, and more.

Yes, Noodle Bowl With P.E.I. Mussels, Grilled Pineapple, Rice Noodles, & Ginger-Lemongrass Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Noodle Bowl With P.E.I. Mussels, Grilled Pineapple, Rice Noodles, & Ginger-Lemongrass Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions