I made a couple of modifications with this recipe. Firstly I couldn't get any clams so it was mussels all the way. Secondly I used store bought fish stock (sellout...).
I haven't cooked with somen noodles for ages. The Italian equivalent would be the 'angel hair' pasta, because they are so thin and delicate. It only takes two minutes to cook, and once cooked the texture if very silkien.
I also haven't cooked mussels in a while.
The recipe is one of the simpler recipes in the book, which was good seeing I didn't have a lot of time. A little bit of chopping and prepping and we were ready to cook.
I cooked the mussels first. And with well developed asbestos fingers, I was able to sort the meat from the shell.
When I tested the flavour I found it quite salty, which I discovered was due to my store bought fish stock. Thankfully with a little palm sugar and half a lime the balance was brought back.
There was some protest in the house about eating seafood noodles with mussels for dinner, but that stance was reversed once the diners tasted it. The flavours were great. Add an oversized bowl for dramatic effect, and...
Then of course being me I add chilli.
Happy cooking!
