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Dinner for Two: Coconutty Mussels with Ginger, Lemongrass, Chili, and Cilantro on Rice Noodles
I consider a brimming, steaming pot of mussels to be the twenty-first century Lady and the Tramp. There's nothing more romantic than sharing a steaming pot of food and eating with your hands. We normally think of mussels as French, but this recipe is decidedly light, tangy, and exotic. The broth is simple but sophisticated; coconut milk, lime, chili, cilantro, ginger, and coconut milk add sweetness, tang, spice, and heat to the briny mussels. Served on a nest of rice noodles, this dish is so impressive, but so easy, quick, and cheap that it's kind of unbelievable. Bullseye.
Note: When you bring the mussels home from the store, throw out any that are open and don't close tightly when you tap them. Once cooked, discard any mussels that don't open.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes French in a Flash here on Serious Eats.
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