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

• 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.

stalks lemongrass, red pepper, onion, cilantro, garlic, scallions, ginger, white wine, pineapple juice, clam juice, black peppercorn, bay leaves, for, cilantro, garlic, ginger, oil, red chile, salt, egg yolks, shallot, garlic, lemon juice, salad oil, olive oil, salt, cilantro, butter, pineapples, rice noodles, salt, mussels, salt

Taken from www.epicurious.com/recipes/member/views/noodle-bowl-with-p-e-i-mussels-grilled-pineapple-rice-noodles-ginger-lemongrass-broth-1223860 (may not work)