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