Lemongrass Mussels, Vegetables & Noodles

Ever since trying frozen mussels Steamed Mussels in White Wine Sauce - Trader Joes, I have let down my guard on frozen shell-fish products, in general. That said, I still take a few moments to scan the ingredient list and nutrition label to make sure the ingredients are as natural (less processed) as possible and the sodium level is not exceedingly high. For example, the clams used in Steamed Eggs with Clams is a good quality product that produced such deliciousness with minimal effort.

Back to the Whole Catch Mussels - Lemongrass Curry from Whole Foods Market which might not have one of the best ingredient lists (it's okay good, just not perfectly good) but @$2.99 a package, who could resist this value deal, and the convenience it will bring to the table when one craves seafood.

To reduce the consumption of sodium, the portion of the sauce can be halved. The flavor will not be compromised as the mussels themselves are briny enough for taste-worthy results.

Lemongrass Curry Mussels with Bok Choy and Vermicelli Noodles
Ingredients:
1 serving of noodles, cooked according to packet instructions
3-4 Bok Choy, blanched/steamed
1 package Whole Catch Mussels- Lemongrass Curry, cooked accordingly to package instructions

Directions: Set aside cooked noodles and vegetables. When mussels are cooked and ready, serve with noodles and vegetables (Note: I have shucked the mussels after they were cooked and toss the mussel-meat with the noodles and vegetables so it is easier to enjoy as a one-dish).