Thai mussel soup
6 Servings
Quantity | Ingredient | |
---|---|---|
2 | cups | White wine |
2 | tablespoons | Lemon juice |
1 | small | Onion,chop |
1 | Bay leaf | |
2 | tablespoons | Garlic,chop |
8 | Cilantro sprigs | |
2 | pounds | Mussels,med,clean |
4 | ounces | Rice noodles/vermicelli |
2 | tablespoons | Oil |
2 | smalls | Serrano chilies,crush lightl |
1 | tablespoon | Lime zest,grate |
1 | tablespoon | Garlic,chop |
1 | tablespoon | Gingerroot,mince |
2 | cups | Bok choy,chop |
8 | Scallion,slice thin,seperate | |
2 | cups | Clam juice |
1 | cup | Water |
2 | tablespoons | Lime juice |
2 | tablespoons | Fish sauce |
1 | tablespoon | Soy sauce |
1 | teaspoon | Sugar |
2 | tablespoons | Cilantro,chop |
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
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