Noodle salad with mussels and dill dressing

Name: noodle salad with mussels and dill dressing
Total time: 30 min
Yield: 4
Ingredients: 2 kilogram mussel; 1 liter fish stock of tablet; 1 liter fish stock (from fond); 400 gram mie; 250 gram green asparagus; 150 gram frozen pea; 200 gram deep frozen garden beans; 3 tablespoon peanut oil; 3 tablespoon olive oil; 2 meat tomato in cubes; 1 lemon in parts; 125 milliliters sour cream; 150 milliliters yogurt; 1 tablespoon fresh dill minced meat

Also try this noodle salad with mussels and dill dressing

Ingredients

Kitchen Stuff

1 blender
1 high glass dish (capacity 2.5 liters)

Directions

Remove damaged or open mussels that do not close after a tap on the countertop.
Boil the mussels covered in 200 ml of fish stock for 4-5 minutes or until they are open.
Shake them after 2-3 minutes. Drain and collect the cooking liquid. Add this to the rest of the fish stock.
Place 12 cooked mussels with a shell separately. Remove the other mussels from the shell.
Cook the wine according to the instructions on the package in the fish stock. Drain the noodle afterwards.
Remove the undersides from the asparagus and cut the stalks into slanted pieces of 5 cm.
Cook them together with the peas for 5 minutes, drain and rinse cold water.
Cook the broad beans separately, pour them and rinse cold water. Remove the outer shell (double caps) between thumb and index finger.
Heat the oil in a large frying pan and fry the mussels without shells for 2 minutes. Add salt and pepper to taste.
In the meantime, mix the ingredients for the dressing and add salt and pepper.
Scoop the dressing with the peas, the broad beans, the asparagus, the tomato cubes and the mussels without a shell through the noodles.
Divide the mussels with shells over them and garnish with lemon slices.