This Asian-inspired salad can be served warm or cold, and makes the perfect side dish for a summer BBQ.


  • 1kg blue mussels, scrubbed and debearded

  • 100g glass noodles, soaked in boiling water until soft

  • 1 carrot, cut into long, thin matchsticks

  • 3 green onions, finely sliced on the diagonal

  • ¼ cup coriander leaves

  • ¼ cup roasted peanuts, chopped

  • Asian Dressing

  • 2 tablespoons peanut oil

  • 2 tablespoons mirin

  • ¼ cup soy sauce

  • 1 tablespoon grated palm sugar

  • 2 small red chillies, seeded and chopped

  • 1 tablespoon grated ginger


  • 1.

    To make the Asian Dressing, combine all ingredients in a large bowl, stirring to dissolve sugar.

  • 2.

    Place mussels into a large frying pan over high heat, cover and cook for a few minutes, shaking often, until they start to open. As each mussel opens, remove from the pan to a bowl. When cool enough to handle, remove mussels from the shell and place into the dressing.

  • 3.

    Drain noodles, add to dressing along with the chopped carrot, green onion and coriander. Arrange on a platter, sprinkle with peanuts and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 643kj
  • Fat Total 31g
  • Saturated Fat 4g
  • Protein 46g
  • Carbohydrate 45g
  • Sugar 6g
  • Sodium 4285mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe courtesy of Sydney Seafood School and Sydney Fish Market, who will be celebrating Chinese New Year with a parade of traditional Chinese lion dancers on Saturday, 28th January from 9.30am – 11.00am.

Main image credit: Franz Scheurer

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