Cut
the top off the Ωmega™ mussel
pouch and empty the mussels into a large
bowl make sure you don’t lose any of
the natural juice that surrounds them. Remove
the mussel flesh from the shells and discard
the shells.
Soak the vermicelli in warm water for
an hour.
Strain off the water and place the noodles
in a microwave on full power for one minute,
add the olive oil and toss to separate,
allow to cool to room temp before using.
To complete the salad, add the remaining
ingredients including the mussels and mussel
juice to the noodles and toss well. Chill
for twenty minutes before using.
Divide the mussels between four cold plates
and garnish with lime wedges, coriander
leaves and serve with chop sticks.
This recipe
was created by Luke McCann
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