Thai Mussel Soup
Yield
6 servingsPrep
10 minCook
40 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
white wine
|
*
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | small |
onions
chop |
|
| 1 | each |
bay leaves
|
*
|
| 2 | tablespoons |
garlic
hop |
|
| 8 | sprigs |
cilantro
|
|
| 2 | pounds |
mussels
medium, clean |
|
| 4 | ounces |
vermicelli pasta
rice noodles |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | small |
serrano chiles
crushed lightly |
*
|
| 1 | tablespoon |
lime zest
grate |
|
| 1 | tablespoon |
garlic
chop |
|
| 1 | tablespoon |
ginger root
mince |
|
| 2 | cups |
bok choy
chop |
*
|
| 8 | each |
scallions, spring or green onions
slice thin, seperate |
|
| 2 | cups |
clam juice
|
*
|
| 1 | cup |
water
|
|
| 2 | tablespoons |
lime juice
|
|
| 2 | tablespoons |
fish sauce
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | tablespoons |
cilantro
chop |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
white wine
|
*
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | small |
onions
chop |
|
| 1 | each |
bay leaves
|
*
|
| 3E+1 | ml |
garlic
hop |
|
| 8 | sprigs |
cilantro
|
|
| 907.2 | g |
mussels
medium, clean |
|
| 115.6 | ml/g |
vermicelli pasta
rice noodles |
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | small |
serrano chiles
crushed lightly |
*
|
| 15 | ml |
lime zest
grate |
|
| 15 | ml |
garlic
chop |
|
| 15 | ml |
ginger root
mince |
|
| 473 | ml |
bok choy
chop |
*
|
| 8 | each |
scallions, spring or green onions
slice thin, seperate |
|
| 473 | ml |
clam juice
|
*
|
| 237 | ml |
water
|
|
| 3E+1 | ml |
lime juice
|
|
| 3E+1 | ml |
fish sauce
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 5 | ml |
sugar
|
|
| 3E+1 | ml |
cilantro
chop |
|
Directions
In large pot with lid, combine wine, lemon juice, onion, celery, bay leaf, garlic and cilantro sprigs.
Boil, add mussels, cover and steam til they open, 3 to 4 minutes.
(Don't overcook; they get a second cooking late)
Remove mussels with slotted spoon and cool.
Strain liquid through srainer lined with several layers of cheesecloth.
Should be 3 cups.
Break up noodles, cover with hot water and soak, 10-15minutes.
In heavy pot, heat oil.
Add crushed chilies, zest, remaining garlic and ginger.
Sauté til tender, 1-2minutes; don't let ingredients brown.
Add bok chou and white parts of scallion and cook another 3 to 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 to 3 minutes, garnish with cilantro and scallion greens.
