Asian Noodle Salad with Mussels and Shrimp

Ingredients

• 2 kg mixed mussels (e.g., littleneck, Venus, quahog)
• 24 pre-cooked shrimp
• 300 g Chinese egg noodles
• 1 lime (zest)
• 2 limes (juice)
• 1 Shallot
• 15 g butter
• 150 ml white wine
• 1 tsp freshly grated ginger
• 1 tbsp Sesame oil
• 6 tbsp Olive oil
• 5 spring onions
• 1 coriander stalk
• Salt
• black pepper (ground)

Instructions

1. 1.

   Bring plenty of water to a boil in a large pot. Add the noodles, reduce heat and let them cook covered for 8 minutes.

2. 2.

   Drain the noodles and mix with finely chopped spring onions, sesame oil, ginger, and lime zest. Let cool well.

3. 3.

   Place mussels in cold water. Wash and brush off shells. Debride littleneck mussels.

4. 4.

   Peel and finely chop shallot. Melt butter in a pot and sauté shallot until translucent. Add wine, bring to a boil briefly. Add littleneck mussels and cover; cook until all open. Remove closed ones and extract meat from opened ones.

5. 5.

   Heat remaining mussels in a large pot over high heat covered until all open. Extract meat. Peel shrimp.

6. 6.

   Whisk olive oil and lime juice together. Season with salt and pepper. Toss with noodles. Plate noodles with littleneck mussel meat, other mussel meat, and shrimp. Garnish with coriander and serve.