Asian noodles with mussels and Martin's IPA
Preparation
Clean and cut Julienne style all the vegetables and keep them aside. Clean and chop the onions and green celery.
Clean and cook the mussels with the vegetables, spices and Martin's IPA. Drain and shell the mussels, keep the cooking water and a dozen of whole mussels for garnishing.
Sauté the vegetables either separately or together according to the dressing, season with salt, pepper, soy sauce and deglaze with the mussels cooking water.Sauté the tiger prawns. In the meanwhile cook the noodles.
Garnishing
If you chose to put everything together, serve in soup plates or large bowls and decorate with the large prawns and unshelled mussels. If you kept everything separate, place all the ingredients on a slate plate alternating the colours and garnishes.
For 4 people
- 600 grams of vegetables: carrots, leeks, celery root, champignon mushrooms or other types of mushrooms, green celery, peppers of four colours, soy sprouts, and spring onions, all cut Julienne style.
- 3 kg of mussels (imperial quality)
- 600 g Chinese noodles
- 5 large onions
- 250g of green celery (onions and celery for cooking the mussels)
- 100 g of grey shrimps
- 6 large tiger prawns
- 20 cl of Martin's IPA
- Oil, butter, soy sauce, pilipili, curry, parsley
Cooked with
Delivery by the Swiss post or Drive-In (Pick up orders directly at the shops in St-Légier or Aigle)
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