Mussels & Glass Noodles In Lemongrass-Ginger Broth

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2 pounds PEI mussels (Prince Edward Island Mussels)

2 stalks lemongrass

6 ounces bean thread vermicelli

1 tablespoon oil

1 shallot, thinly sliced

4 thin coins ginger, each about the size of a quarter

2 medium garlic cloves, peeled and sliced

1/2 cup dry unoaked white wine

4-6 kaffir lime leaves, optional

2-3 Thai bird's eye chiles (or 1 serrano chile) or to taste

1 cup water

Cilantro sprigs, for garnish

Green onion, thinly sliced on the diagonal, green part only, for garnish

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