Spicy Mussel Noodle Bowl

Spicy Mussel Noodle Bowl
  • 4 ounces cooked and dehydrated pasta shapes
  • 2 Tbsp diced dried onion
  • 2 Tbsp diced sun-dried tomato (air dried)
  • 1 Tbsp diced dried bell pepper
  • 1 tsp dried garlic
  • 1 tsp low sodium chicken or vegetable bouillon
  • 1 dash each saffron, dried parsley, ground black pepper
  • 1 pack smoked mussels
  • 1 single serving summer sausage

Pack the dry ingredients in a quart freezer bag, pack with the mussels and sausage.

Add the mussels and diced up sausage and near boiling water to cover. Stir well, seal tightly and put in a cozy for 15 minutes.

If first night, replace sausage with cooked chorizo or sliced kielbasa. Also, ½ cup of white wine added is nice if you carry wine with you.

Serves 1.
Perk’s recipes use the “cover with water” method. A 1:1 ratio of water to dry ingredients is a good guide, adding more as needed.