Thai Mussel Soup Recipe

Thai Mussel Soup Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
2 cup: White wine,
2 tbsp: Lemon juice,
1 small: Onion, chop
1: Bay leaf,
2 tbsp: Garlic, chop
8: Cilantro sprigs,
2 lbs: Mussels, med,clean
4 ounce: Rice noodles/vermicelli,
2 tbsp: Oil,
2 small: Serrano chilies, crush lightl
1 tbsp: Lime zest, grate
1 tbsp: Garlic, chop
1 tbsp: Gingerroot, mince
2 cup: Bok choy, chop
8: Scallion, slice thin,seperate
2 cup: Clam juice,
1 cup: Water,
2 tbsp: Lime juice,
2 tbsp: Fish sauce,
1 tbsp: Soy sauce,
1 tsp: Sugar,
2 tbsp: Cilantro, chop

Directions:

In large pot w/lid, combine wine, lemon juice, onion, celery, bay
leaf, garlic & cilantro sprigs. Boil, add mussels, cover & steam til
they open, 3-4min. (Dont overcook; they get a second cooking late)
Remove mussels w/slotted spoon & cool. Strain liquid through srainer
lined w/several layers of cheesecloth. sholud be 3cups.
Break up noodles, cover w/hot water & soak, 10-15min.
In heavy pot, heat oil. Add crushed chilies, zest, remaining garlic
& ginger. Saute til tender, 1-2min; dont let ingredients brown. Add
bok chou & white parts of scallion & cook another 3-4min, stir
occasionally. Add clam juice, water, lime juice, fish sauce, soy
sauce, sugar & strained mussel broth. Bring to simmer.
While heating, remove mussels from shells ( reserve anu juice,
strain & add liquid to soup; add mussels. Simmer another 2-3min,
garnish w/cilantro & scallion greens. Source: Fine Cooking,
Feb/Mar96,pp33


Source from luhu.jp