Ingredients
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
Preparation
To Prepare Ginger lemongrass broth:
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.
While Broth simmers prepare Mussel starter & Chile rouille:
Mussel Starter: Slice cilantro and brunoise garlic and ginger. In a bowl mix with oil and red Chile flakes, season with salt and pepper.
Fresno Chile rouille:
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 consistency. Add salt to taste.
Finishing the dish: Pre-heat a large pan or skillet to medium heat with no oil. Add mussel, 8-10 tablespoons of mussel starter and all of the grilled and diced pineapple. Lightly cook until mussels just start to open. Add a generous amount of ginger-lemongrass broth and cover. Cook until mussels 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.
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 crostinis.
