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Thai mussel soup

Thai mussel soup
Course: Various soups and stews

Cuisine: Various Asian Chinese Thai

Special food: Ethnic

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Thai mussel soup ingredients

  • 2 c white wine
  • 2 T Lemon juice
  • 1 small Onion, chop
  • 1 Bay leaf
  • 2 T Garlic, chop
  • 8 Cilantro sprigs
  • 2 lb Mussels, med, clean
  • 4 oz Rice noodles/vermicelli
  • 2 T Oil
  • 2 small Serrano chilies, crush lightl
  • 1 T Lime zest, grate
  • 1 T Garlic, chop
  • 1 T Gingerroot, mince
  • 2 c Bok choy, chop
  • 8 Scallion, slice thin, seperate
  • 2 c Clam juice
  • 1 c water
  • 2 T Lime Juice
  • 2 T Fish sauce
  • 1 T soy sauce
  • 1 t Sugar
  • 2 T Cilantro, chop

Cooking Thai mussel soup

1. In large pot w/lid, combine wine, lemon juice, onion, celery, bay leaf, garlic & cilantro sprigs.
2. Boil, add mussels, cover & steam til they open, 3-4min.
3. (don"t overcook; they get a second cooking late) remove mussels w/slotted spoon & cool.
4. Straini liquid through srainer lined w/several layers of cheesecloth.
5. Sholud be 3cups.
6. Break up noodles, cover w/hot water & soak, 10-15min.
7. In heavy pot, heat oil. Add crushed chilies, zest, remaining garlic & ginger.
8. Sautei til tender, 1-2min; don"t let ingredients brown.
9. Add bok chou & white parts of scallion & cook another 3-4min, stir occasionally.
10. Add clam juice, water, lime juice, fish sauce, soy sauce, sugar & strained mussel broth.
11. Bring to simmer.
12. While heating, remove mussels from shells ( reserve anu juice, strain & add liquid to soup; add mussels.
13. Simmeri another 2-3min, garnish w/cilantro & scallion greens.


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