Author Notes
Within the past few months I have tried to be more experimental in my tiny kitchen due to my husband's decision to become a pescetarian. With a full time job I go for ingredients that are easy to work with and meals that are ready in 30-45 minutes. (I go all out during the weekends :-) ). Definitely enjoying my new found love for cooking and I hope you enjoy this recipe! —Afrovitalityeats
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Ingredients
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2- 8 ounces
Shirataki tofu packets
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16 ounces
well cleaned bag mussels
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1 cup
fresh shiitake mushroom (washed and roughly chopped)
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2 1/2 cups
vegetable broth
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1
medium onion (sliced)
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3
cloves garlic mashed
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1 teaspoon
crushed ginger
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1 tablespoon
reduced sodium soy sauce
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salt and pepper
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1/2 cup
sliced red cabbage
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1-2 tablespoons
olive oil
Directions
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Rinse shirataki noodles under cold water and pad dry. Spread on a flat surface (chopping board ) to air dry after
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Heat olive oil in a large skillet . ADD onions and cook until they turn clear, then ADD garlic and ginger and cook for 1-2 minutes.
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Stir in mushrooms and soy sauce, cook for 1-2 minutes, then and 1 cup vegetable broth. Let cook for about 5 more minutes.
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Then, ADD mussels, noodles and remaining cup and a half of vegetable broth. ADD salt and pepper to taste, cover and cook for about 3-5 minutes (Shirataki noodles and Mussels cook really fast )
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Serve this on a cold winter night and appreciate life and the beautiful things it has to offer. Remember you do not have to spend hours to have a hearty meal. Don't forget to top with sliced red cabbage to give it a little crunch
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