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Garlic clams and mussels with somen noodles
- Difficulty
Easy
Published 1999
A simple preparation full of soft, silky textures and fresh sea flavours. You can also use pippies, scallops or other molluscs, if you like. If you can get fresh green-lip abalone, steam it until softened, then slice it very finely and toss it through the noodles for a fabulous textural and flavour combination.
Ingredients
400 g 1 kg 1 kg
Method
- Cook noodles in boiling water for 2 minutes, then strain and set aside.
- Steam mussels and clams open, separately, in a wide, heavy-based pan over high heat.
- Plunge mussels and clams into iced water to cool, then remove meat from shells. Discard any unopened shells. Strain and reserve any cooking liquid in pan.
- Heat oil in a wok and fry garli
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