Sake and lemongrass-steamed mussels with noodles and peanut vinaigrette
Ingredients
Sake lemongrass mussels:
- 900 grams fresh mussels
- 2 cups cooked rice noodles
- Canola oil
- 1 stalk lemongrass, thinly chopped
- Salt
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups (375 milliliters) sake
- Green onion (for garnish)
- Lime, juice only (for garnish)
Peanut vinaigrette:
- 3 tablespoons (45 milliliters) ginger, chopped
- 1 tablespoon (15 milliliters) dried red chilli
- 3 tablespoons (45 milliliters) soy sauce
- 3 tablespoons (45 milliliters) mirin
- 1 tablespoon (15 milliliters) brown sugar
- 1/3 cup (80 milliliters) peanuts chopped
- 4 tablespoons (60 milliliters) cilantro, chopped
- 2 medium carrots, peeled and chopped into matchsticks
- 1/2 cup (125 milliliters) canola oil
- 1 tablespoon (15 milliliters) sesame oil
Directions
- Combine ginger, red chilli, soy sauce, mirin, brown sugar, crushed peanuts, and canola oil in a bowl. Whisk all together and add chopped cilantro and matchstick carrots.
- Scrub the mussels under cool water, discarding any with broken or cracked shells.
- Pour boiled water over a bowl of rice noodles and set aside.
- Oil a heated wok. On medium heat add lemongrass and a pinch of salt. Add chopped onion and garlic and cook until Once vegetables have started to crisp/once translucent, add the mussels. Pour in the sake and cover. Cook for five to seven minutes, until the mussels open.
- Use tongs to transfer the warm rice noodles to the vinaigrette bowl. Toss all together.
- Remove mussel meat from shells, and add to the noodles and vinaigrette. Mix all together.
- Transfer to a serving bowl. Garnish with peanuts, green onion, and fresh lime juice.
