Dinner for Two: Coconutty Mussels with Ginger, Lemongrass, Chili, and Cilantro on Rice Noodles

Ingredients

• 1 can coconut milk 
• 1  pepper flakes thinly sliced
• 1 small bunch cilantro leaves fresh
• 1 inch ginger fresh peeled
• 2 servings kosher salt 
• 1 stalk lemon grass fresh
• 1 tablespoon juice of lime 
• 2 pounds mussels (buy them de-bearded and scrubbed: usually that's how they come)
• 10 ounce vermicelli dried hot for 10 minutes
• 0.3 cup water 

Equipment

• bowl
• knife
• pot
• peeler

Directions

1. Heat the coconut milk and water into a large stockpot over low heat. Meanwhile, slice the ginger into rounds. Halve the lemongrass, and beat it with the dull side of the knife to release its flavor. Tear the leaves from the cilantro stalks. Peel three strips of zest from the lime with a vegetable peeler.
2. Add the ginger, lemongrass, cilantro stalks (reserve the leaves for later), and lime zest to the coconut milk. Raise the heat to high, bring the coconut milk mixture to a boil, then lower the heat all the way down to the lowest setting. Cover the pot and steep the broth for 25 minutes.
3. Raise the heat to high and add the chilies and mussels. Cover and cook, stirring occasionally, until all the mussels open 3 to 5 minutes. Season to taste with salt and stir in the roughly chopped cilantro leaves.
4. Divide the noodles between two serving bowls, then divide the mussels and broth over the noodles.
5. Serve immediately with lime wedges