Ingredients
- 1 kg of mussels
- 1 kg of cockles
- 1 bunch of spring onions with their stems
- 3 cloves of garlic
- 1 ginger
- 3 sticks of lemongrass
- 4 tablespoon(s) of sesame oil
- 20 cl of white wine
- 2 tablespoon(s) oyster sauce
- 200 g rice noodles
- 4 sprigs of Thai basil
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juice and zest of 1 organic lime
Preparation
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Clean the mussels and hulls in salted water, repeat the operation several times to remove impurities.
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Slice the spring onions and their stems. Peel and chop the garlic cloves and ginger. Remove the first leaves of the lemongrass, wash the sticks and chop them. In a large stewpot, brown the onions, garlic, ginger and lemongrass in sesame oil for 5 minutes, then add the white wine, oyster sauce and 3l of water. Bring to the boil, then add the mussels and cockles and cook, covered, for 3 minutes.
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When the shellfish are open, remove them using a slotted spoon and shuck half of them. Strain the broth, return it to the heat, bring to the boil, and immerse the noodles for the time indicated on the package.
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Pour into deep plates, adding the shellfish, the washed and dried basil leaves, the juice and zest of the lime. Grind pepper to taste and serve.
