Thai Mussel Soup Recipe

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Thai Mussel Soup Recipe

 

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Thai Mussel Soup

 

Ingredients

2 cup white wine
2 tbsp lemon juice
1 small onion,chop
1 bay leaf
2 tbsp garlic,chop
8 cilantro sprigs
2 lb mussels,med,clean
4 oz 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



 

Preparation

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. (Don't 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; don't 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/Mar'96,pp33

 

 

Servings: 6

 

 

 

 


 

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