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

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.

No additional tips available.

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

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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.

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

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