Thai
Thai - Noodles
Mussels Noodles
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 150g dried rice vermicelli
- • 1kg fresh mussels, scrubbed and debearded
- • 4 cups fish stock
- • 2 stalks lemongrass, bruised
- • 3 kaffir lime leaves, torn
- • 2 tbsp fish sauce
- • 1 tbsp lime juice
- • 1 cup Thai basil leaves
- • 2 bird's eye chilies, smashed
Preparation Steps
1
Phase 1
Soak the rice vermicelli in warm water for 10 minutes and drain.
2
Phase 2
Simmer the fish stock with the lemongrass, kaffir lime leaves, and chilies for 10 minutes.
3
Phase 3
Add the mussels, cover, and cook until the shells open, discarding any that stay shut.
4
Phase 4
Add the vermicelli, fish sauce, and lime juice, stir in the Thai basil, and serve in deep bowls.