NOODLE BOWL WITH P.E.I. MUSSELS, GRILLED PINEAPPLE, RICE NOODLES, & GINGER-LEMONGRASS BROTH
Steps:
- To Prepare Ginger lemongrass broth: 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. While Broth simmers prepare Mussel starter & Chile rouille: Mussel Starter: Slice cilantro and brunoise garlic and ginger. In a bowl mix with oil and red Chile flakes, season with salt and pepper. Fresno Chile rouille: 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 consistency. Add salt to taste. Finishing the dish: Pre-heat a large pan or skillet to medium heat with no oil. Add mussel, 8-10 tablespoons of mussel starter and all of the grilled and diced pineapple. Lightly cook until mussels just start to open. Add a generous amount of ginger-lemongrass broth and cover. Cook until mussels 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. 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 crostinis.
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Prameshwar Chaudhary
[email protected]I would not recommend this recipe to anyone.
Frisky
[email protected]This dish was a waste of time and money.
Oliver William
[email protected]I followed the recipe exactly and it turned out terrible. I don't know what went wrong.
Mc naima Akter
[email protected]I found this dish to be a bit bland.
bodiwan kanobi (PaSt Cr1t1cAl X)
[email protected]The rice noodles were a little too soft for my taste.
marvel akinyi
[email protected]I would have liked the broth to be a little thicker.
Uddhav Ayadi
[email protected]This noodle bowl is a bit pricey to make, but it's worth it for a special occasion.
You Tube Bangladesh
[email protected]I'm not a huge fan of pineapple, but I still enjoyed this dish.
Howard Battle
[email protected]I had some trouble finding Pei mussels, so I used regular mussels instead. They still turned out great.
kartik rudra
[email protected]This dish is a great way to get your kids to eat their vegetables.
Pulok Das
[email protected]I'm so glad I found this recipe! It's a new favorite in my house.
Albert Joseph
[email protected]This noodle bowl is a great option for a quick and easy weeknight meal.
sk ebrahim Khan
[email protected]I would recommend adding a little bit of Sriracha to the broth for a little extra spice.
Luke garrett
[email protected]I was a little skeptical about the grilled pineapple, but it really worked well with the other flavors in the dish.
Hassan ali Mughal
[email protected]I followed the recipe exactly and it turned out perfectly. I will definitely be making this again.
Israr Khamoosh
[email protected]This noodle bowl is a great way to use up leftover rice.
Madu shalani
[email protected]I love how the grilled pineapple adds a hint of sweetness to the dish.
Charnell Holder
[email protected]This noodle bowl was an explosion of flavors! The combination of the grilled pineapple, rice noodles, and ginger-lemongrass broth was just perfect.