Posted by: Mimi Hiller 08-12-99 1:52 PM
Thai Mussel Soup
Categories: Soups
Yield: 6 servings
2 cups White wine
2 tbl. Lemon juice
1 small Onion,chopped
1 Bay leaf
2 tbl. Garlic, chopped
8 Cilantro sprigs
2 lb. Mussels, cleaned
4 oz. Rice noodles or vermicelli
2 tbl. Oil
2 small Serrano chilies, crushed lightly
1 tbl. Lime zest, grated
1 tbl. Garlic,chop
1 tbl. Gingerroot, minced
2 cups Bok choy, chopped
8 Scallion, sliced thin, and separated
2 cups Clam juice
1 cup Water
2 tbl. Lime juice
2 tbl. Fish sauce
1 tbl. Soy sauce
1 tsp. Sugar
2 tbl. Cilantro, chopped
In large pot with lid, combine wine, lemon juice, onion, celery, bay leaf, garlic and cilantro sprigs and bring to a boil.
Add mussels, cover and steam until they open, 3-4 minutes. (Don't overcook; they get a second cooking later.)
Remove mussels with slotted spoon and cool.
Strain liquid through strainer lined with several layers of cheesecloth; there should be 3 cups.
Break up noodles, cover with hot water and soak, 10-15 minutes.
In heavy pot, heat oil.
Add crushed chilies, zest, remaining garlic and ginger.
Saute until tender, 1-2 minutes; don't let ingredients brown.
Add bok choy and white parts of scallion and cook another 3-4 minutes, 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 andscallion greens.
Source: Fine Cooking, Feb/Mar'96,pp33