Recipe courtesy of Jamie Oliver
Episode: Chef's Night Out
Save Recipe Print

Ingredients

Directions

Rinse the soaked black beans. Cover with water, bring to a boil, and simmer until tender. Bring the stock to the boil and simmer with the ginger. Steam the seafood in a steamer over simmering stock (if you don't have a steamer, place the seafood into a foil envelope, add a swig of water or white wine, and bake in the oven at its highest temperature for 5 to 10 minutes or until the clams open up).

While your seafood is steaming, cook the noodles in boiling salted water until tender and drain. Divide the noodles between 4 deep broth bowls and scatter with the seafood, beans, herbs and chili. Check the seasoning of the broth and serve it from a teapot at the table. Finish with a squeeze of lime juice.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Baby Clams Steamed in Green Onion Broth

Recipe courtesy of Bobby Flay

Clams with Fennel Broth

Recipe courtesy of Michael Guerra

Steamed Mussels in Tequila Chipotle Broth

Recipe courtesy of Aarón Sánchez

Steamed Mussels in Curry Broth

Recipe courtesy of Rosa Ross

Steamers in Red Chile Pesto Broth

Recipe courtesy of Bobby Flay

Steamed Clams

Recipe courtesy of Robert Irvine

Clams in Cream and Thyme Broth

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Scallops, Clams, Octopus, Squid and Prawns with Broccoli Romano

Black Mussels Steamed in Saffron Broth Recipe

Browse Reviews By Keyword