Seafood: Thai Mussel Soup
Source of Recipe
Fine Cooking
List of Ingredients
2 c White wine
2 tb Lemon juice
1 sm Onion,chop
1 Bay leaf
2 tb Garlic,chop
8 Cilantro sprigs
2 lb Mussels,med,clean
4 oz Rice noodles/vermicelli
2 tb Oil
2 sm Serrano chilies,crush lightl
1 tb Lime zest,grate
1 tb Garlic,chop
1 tb Gingerroot,mince
2 c Bok choy,chop
8 Scallion, slice thin, seperate
2 c Clam juice
1 c Water
2 tb Lime juice
2 tb Fish sauce
1 tb Soy sauce
1 t Sugar
2 tb Cilantro,chop Recipe
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 3 cups.
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 2-3 min, garnish w/cilantro & scallion greens.
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