Garlic clams and mussels with somen noodles

Name: Garlic clams and mussels with somen noodles
Cuisine: Australian
Ingredients: 60 ml vegetable oil; 12 cloves garlic, minced; 4 large dried chillies, crushed; 6 green onions, cut into 1cm lengths; 400 g dried somen noodles; 1 kg black mussels; 1 kg wild surf clams; 30 ml fish sauce; 6 Chinese cabbage leaves, finely shredded; ½ cup Thai basil leaves or holy basil leaves; 50 ml Chinese Shaoxing rice wine; 200 ml Fish Stock; 25 ml Chinese Chinkiang black vinegar; 50 ml mirin

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

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 dried somen noodles
1 kg black mussels
1 kg

Oceania
Australia
Fish course
Pescatarian

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