Thai Mussel Soup

Posted by: Mimi Hiller 08-12-99 1:52 PM

Thai Mussel Soup
Categories: Soups
Yield: 6 servings

2 c White wine
2 tb Lemon juice
1 small Onion,chopped
1 Bay leaf
2 tb Garlic, chopped
8 Cilantro sprigs
2 lb Mussels. cleaned
4 oz Rice noodles or vermicelli
2 tb Oil
2 sm Serrano chilies, crushed lightly
1 tb Lime zest, grated
1 tb Garlic,chop
1 tb Gingerroot, minced
2 c Bok choy, chopped
8 Scallion, sliced thin, and separated
2 c Clam juice
1 c Water
2 tb Lime juice
2 tb Fish sauce
1 tb Soy sauce
1 ts Sugar
2 tb Cilantro,chop

In large pot with lid, combine wine, lemon juice, onion, celery, bay leaf, garlic & cilantro sprigs. Bring to a boil. Add mussels, cover & steam until they open, 3-4 min. (Don't overcook; they get a second cooking later.) Remove mussels with slotted spoon and cool.

Strain liquid through strainer lined w/several layers of cheesecloth; there should be 3 cups.

Break up noodles, cover with hot water and soak, 10-15 min.

In heavy pot, heat oil. Add crushed chilies, zest, remaining garlic and ginger. Saute until tender, 1-2min; don't let ingredients brown. Add bok choy and white parts of scallion and cook another 3-4 min, stir occasionally. Add clam juice, water, lime juice, fish sauce, soy sauce, sugar and strained mussel broth. Bring to simmer.

While heating, remove mussels from shells (reserve any juice, strain and add liquid to soup; add mussels. Simmer another 2-3 minutes, garnish with cilantro and scallion greens.

Source: Fine Cooking, Feb/Mar'96,pp33

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