1 kg fresh, Danish blue mussels in the shell or
4 ds. Bornholm smoked mussels in brine
600 g of raw frozen black tiger shrimp
250 g of Go-Tan noodles
2.5 cups organic coconut milk or 2.5 cups whipping cream
100 g cashews nuts - toasted salt and chopped into small pieces
20 g sesame seeds - toasted salt together with cashews nuts
6 tbsp. Svansoe cold pressed extra virgin olive oil
1 carrot into small cubes
1 leek or/and 2 spring onions into small slices
2 shallots, chopped finely
2 cloves garlic, chopped finely
1 red bell pepper into small cubes
1 small head broccoli into small pieces (only the head is not the stalk)
2 cups white wine preferably dry. Or that you severer for food
1 to 2 tablespoons. Chu-Chum real chili sauce available in the "Hot" and very "Hot"
1 tbsp. salt roasted cashews nuts and sesame seeds
1 bunch fresh parsley or cilantro for garnish
Bread of your choice. Dip it in "sauce"
Spicy seafood with noodles
Procedure without liability: If tiger shrimp are frozen, they must first be thawed in a colander (strainer), so the liquid runs off. Use fresh, Danish blue mussels in the shell, so follow the recipe on the package. I used Bornholm smoked mussels in pickle for the family's sake. They do not like all the mussel shells.
Clean, rinse and dry the vegetables. Carrots, leeks, spring oions, shallots, garlic, peppers and broccoli, cut into suitable pieces and fry lightly in olive oil in a pot approx. 5 minutes. Getting the black tiger shrimp in the pan and cook further until they are red, approx. 10 minutes. Add the white wine, coconut milk or cream and salt roasted cashews nuts and sesame seeds. The whole steamed, covered, for 5 minutes under low heat. The last 3 minutes with the Bornholm smoked mussels.
Using Danish blue mussels in shells, follow the instructions on the package. After cooking pour the mussels in a colander and then add the dish.
Meanwhile, boil 2 liters of lightly salted water. When the water boils pour the noodles into the pot. Remove the pot from the heat when the water boils up again and leave for 10 minutes under the lid. Stir into the pot so noodles separeras apart. Then poured into a colander (strainer), so the liquid runs off. Get the hot noodles on a platter and garnish with green.
Serving: Put the dishes on the table and give a good bread to the dish. Garlic bread goes well with the dish. Dip it in "sauce".
Garnish: Parsley and coriander will be suitable for this purpose. Parsley and whipping cream - Coconut milk and coriander.
Drinks: A dry well chilled white wine.
Hint: If you have suitable pots/pans, it will be suitable to make the dish herein and severe it directly on the table from the pot/pan.