Garlic clams and mussels with somen noodles

Preparation info
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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.


  • 400 g dried somen noodles
  • 1 kg black mussels
  • 1 kg


  1. Cook noodles in boiling water for 2 minutes, then strain and set aside.
  2. Steam mussels and clams open, separately, in a wide, heavy-based pan over high heat.
  3. 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.
  4. Heat oil in a wok and fry garli