Thai-Style Mussels With Rice Noodles | Cook for Your Life
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Thai-Style Mussels With Rice Noodles

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Rated 5 out of 5
5 out of 5 stars (based on 6 reviews)
Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 15 ingredients

If you like mussels, this Thai-style recipe is tasty and quick to make. If mussels aren’t your thing, at step 4 you can substitute chicken, shrimp, or firm tofu. Go easy on the red chili...

Ingredients

  • 2 pounds fresh mussels, rinsed and de-bearded (see Chef Tips)
  • 6 to 8 ounces Thai rice stick noodles (allow 2 ounces per person)
  • 2 to 3 tablespoons grapeseed oil
  • 1 to 2 teaspoons toasted sesame oil
  • 2 cloves garlic, thinly sliced
  • 1½ inches ginger root, thinly sliced
  • 1 green jalapeno, thinly sliced
  • 1 small red cayenne or Thai chili, thinly sliced (optional)
  • 1 stalk of lemon grass, outer leaves removed and minced
  • 1 small onion, thinly sliced
  • 1 medium carrot, thinly sliced
  • 2 to 3 tablespoons fresh cilantro, chopped
  • ¼ to ½ cup water
  • Juice of 1 lime
  • Salt and black pepper
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Nutrition Facts

Calories

499 cals

Fat

16 g

Saturated Fat

2 g

Polyunsaturated Fat

8 g

Monounsaturated Fat

3 g

Carbohydrates

57 g

Sugar

2 g

Fiber

3 g

Protein

31 g

Sodium

873 mg

*per serving

Directions

  1. Prepare mussels as described in Chef Tips.
  2. Put the rice stick noodles into a large bowl. Bring enough water to cover them to a rolling boil (can also use an electric kettle) and pour over the noodles to soften them. When they are al dente, about 5 minutes, drain and rinse with more hot water. Divide between 3 to 4 individual soup bowls.
  3. Heat the oils in a wok or large saute pan over medium-high heat. When the oil starts to ripple, add the garlic, ginger, chili/jalapeno peppers, and lemongrass. Stir and fry until the garlic starts to color — do not let it burn.
  4. Add the carrot and onion and stir-fry until the onion starts to soften and turn golden, about 8 minutes. Add salt and freshly ground black pepper to taste.
  5. Drain the mussels and add them to the pan, stirring to coat them with the aromatics. Cover the pan and cook while shaking the pan back and forth until the mussels have opened. Add the water as needed and bring to a boil. Add the cilantro, cook 1 to 2 minutes, then add the lime juice.
  6. Divide mussels and sauce over the noodles in the soup bowls. Serve immediately.
Mussels are living things, or should be. Eating a bad one can cause great misery. Here’s how to avoid this happening to you: When you get the mussels home from the market, put them straight into a bowl of cold salted water and let them sit in the fridge for an hour or so to clean out any grit and sand When you are ready, drain and then de-beard the mussels with a sharp knife. Put the cleaned mussels into fresh bowl of salted water discarding any that are broken Tap any open mussels sharply with your knife. This should make them close. If they stay open, discard them too (tapping makes them think you’re a gull!). Do not pry open and eat any mussels that have stayed closed during cooking!

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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