Soup Thai Mussel

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 w/lid, combine wine, lemon juice, onion, celery, bay leaf, garlic & cilantro sprigs. Bring to a boil.

Add mussels, cover & steam until they open, 3-4min. (Don't overcook; they get a second cooking late)

Remove mussels w/slotted spoon & cool.

Strain liquid through strainer lined w/several layers of cheesecloth; there should 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 until tender, 1-2min; don't let ingredients brown.

Add bok choy & 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 any juice, strain & add liquid to soup; add mussels.

Simmer another 2-3 minutes, garnish w/cilantro & scallion greens.

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

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