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Summer Green Tea Soba with Mussels 夏日青蠔綠茶冷麵

Ingredients
Serves 8 as an appetizer

1 lb frozen mussels
8 oz dried green tea soba
3 tbsp oyster sauce
3 tbsp Japanese soy sauce
3 tbsp fine bonito flakes
1/4 cup pitted black olives, sliced
1/2 cup sun-dried tomatoes in oil, drained and sliced
4 tbsp minced cilantro leaves, to garnish

Procedures

• Defrost mussels. Bring to boil a large pot of water, and add mussels. Cook until done, about 5 minutes. Drain and remove mussels from shells. Set aside and let cool.
• Boil green tea soba in a large pot of boiling water for 5-7 minutes or until al dente. Drain and rinse with cold running water until completely cooled. Drain and set aside.
• Combine oyster sauce, soy sauce and bonito flakes in a small saucepan and stir to mix. Bring sauce mixture to a boil, then simmer for 5 seconds, remove from heat and set aside to cool.
• Place noodles, black olives and sun-dried tomatoes in a mixing bowl. Reserve some sauce, and pour the rest into the bowl. Toss gently to mix thoroughly.
• To serve, place noodle on a plate. Top with mussels, and drizzle with reserved sauce on top. Garnish with cilantro leaves.

Tips

• Bonito flakes are shavings of dried, cured tuna fish and have a smokey taste almost like fine ham. They are available in Japanese supermarket in coarse or fine flakes. Coarse flakes are used for making dashi stock.
• The combination of ingredients may seems odd to you, but believe me, the taste is very blended and surprisingly delicious!