Asian Noodles with Shellfish
- 2 kilograms mixed mussels (such as mussels, clams, surf clams ...)
- 24 kitchen-ready shrimp
- 300 grams Chinese egg noodle
- 1 Lime (grated zest)
- 2 Limes (Juice)
- 1 shallot
- 15 grams butter
- 150 milliliters white wine
- 1 teaspoon freshly grated ginger
- 1 tablespoon sesame oil
- 6 tablespoons olive oil
- 5 scallions
- 1 cilantro
- freshly ground peppers
Cook the egg noodles according to package directions.
Drain the pasta. Thinly slice the scallions and mix with the pasta, sesame oil, ginger and lime zest. Let cool.
Rinse the mussels well under cold water and remove any beards. Discard any opened shells.
Peel and finely chop the shallots. Melt the butter in a wide pan and saute the shallots until soft. Pour in the wine and bring to a boil. Add the mussels, cover and cook until they all open. Discard any closed mussels and remove the meat from the others.
Scrub and rinse the clams (if using) place in a wide pot with some water, cover and cook over high heat until the clams open. Remove from the shells, discarding any unopened. Peel the shrimp.
Whisk together the olive oil and lime juice, generously season with salt and pepper, add the noodles and mix well. Serve the pasta with mussels, clams and shrimp and garnish with cilantro.