Mussel and Prawn Vermicelli

by Xinyu on 03rd May, 2012

Posted by

We wanted a quick and simple dinner today, so we decided to do a seafood pasta. The good thing about seafood is that you don't need to take very long to extract its flavour; steaming mussels for just a few minutes creates a delicious leftover stock that can be used immediately. This stock was used as the base for the pasta sauce.
We used vermicelli pasta because that was what we had on hand... most other noodles should work too. Note that this is vermicelli pasta and not rice vermicelli aka bee hoon!

Mussel and Prawn Vermicelli

mussels , prawns , garlic , olive oil , cherry tomatoes , cilantro , white wine , vermicelli
olive oil
['olive oil']
cherry tomatoes
['cherry tomatoes']
white wine
['white wine']
Clean mussels to remove grit. Add a bowlful of water to a pot. Bring to a boil, then throw mussels into the pot and cover the lid. Cook for about three minutes till mussels are done; they should all open up fully. Remove mussels and place aside. Reserve the liquid in the pot as mussel stock.

Finely chop garlic and cilantro. Halve cherry tomatoes. Peel and devein prawns, leaving the tail intact if you wish.

Fill a large pot with water and bring to a boil. Add vermicelli.

While vermicelli is cooking, heat up some oil in a saute pan. Fry garlic, and add the tomatoes and half of the cilantro. Once tomatoes begin to wilt, throw in the prawns. Saute for a few seconds, and then add a generous amount of olive oil to the pan. Once the prawns turn fully orange and curl, they should be done and you can remove them; you can place them with the mussels.

Add white wine to the pan, and then the mussel stock. Let sauce boil gently to remove some of the excess water. Once vermicelli is almost al dente, add it into the pan, making sure to drain any excess water from the pasta. Stir the vermicelli so it soaks up the sauce. Turn off the heat, add the mussels, prawns and remaining cilantro, and mix to integrate. Serve.
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