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Rice vermicelli with mussels

Ingredients for 2 servings:

  • 200 ml coconut milk
  • 1 table spoon soy sauce TM Hokkaido Club
  • 100 g rice vermicelli TM Hokkaido Club
  • 2 x 100 g cleaned frozen mussels
  • 150 ml white dry wine
  • ½ onion sliced in small straws
  • 2 cloves of garlic finely chopped
  • 1 table spoon of finely grated ginger
  • 1 tea spoon white ground pepper
  • Parsley – to taste

Cooking method:

  1. Before you start cooking, you need to pour hot water over the rice vermicelli and infuse until it becomes transparent, flexible and soft. Drain it and cut it with kitchen scissors into pieces about 7 cm long, so that it is more convenient to eat the finished dish.
  2. In a deep frying pan, fry the onion, garlic and ginger in oil.
  3. Add mussels and wine, and cook covered for 5 minutes.Add coconut milk and soy sauce, taste and add more salt if necessary.
  4. Then add vermicelli pre-soaked in hot water.When the liquid in the pan boils, remove from the heat, sprinkle with parsley and white pepper.Mix, cover and let it infuse for another 5-10 minutes.

Enjoy your meal!