Serve in large pasta bowls, mussels on top, to be closer to the gods.
Recipe courtesy of Ming Tsai
Print
Total:
1 hr
Prep:
45 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Canola oil to cook
  • 2 pounds Prince Edward Island Mussels, cleaned and prepped
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 4 fresh serrano chilies or fresh Thai bird chilies, de-stemmed, minced with seeds
  • 1 tablespoon fermented Chinese black beans
  • 1/2 cup white wine
  • 2 tomatoes or 4 canned tomatoes, diced
  • 1 tablespoon 3 Crab fish sauce
  • 2 cups chicken stock
  • 8 ounces rice stick noodle, soaked in warm water until al dente
  • 1 bunch picked Thai basil
  • 1 bunch chives
  • 2 ounces butter (optional)
  • 2 limes cut in half
  • Salt and white pepper to taste

Directions

Coat a very hot wok with oil, add mussels and stir until they start to open. Add garlic, ginger, chilies and black beans. Stir quickly for 5 minutes. Deglaze with white wine and reduce by 50 percent. Add tomatoes, fish sauce, chicken stock and noodles, combine well. Add basil, chives and butter. Check for seasoning. Serve with lime half to be squeezed on mussels right before eating.

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