Thai Mussel Soup Recipe

Step 1

In large pot w/lid, combine wine, lemon juice, onion, celery, bay leaf, garlic & cilantro sprigs. Boil, add mussels, cover & steam til they open, 3-4 min. (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. should be 3 cups.

Step 2

Break up noodles, cover w/hot water & soak, 10-15 min.

Step 3

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

Step 4

While heating, remove mussels from shells ( reserve any juice, strain & add liquid to soup; add mussels. Simmer another 2-3 min, garnish w/cilantro & scallion greens.

Source: Fine Cooking

Things You'll Need

  • 2c White wine
  • 2tb Lemon juice
  • 1sm Onion,chop
  • 1 Bay leaf
  • 2tb Garlic,chop
  • 8 Cilantro sprigs
  • 2lb Mussels,med,clean
  • 4oz Rice noodles/vermicelli
  • 2tb Oil
  • 2sm Serrano chilies,crush lightl
  • 1tb Lime zest,grate
  • 1tb Garlic,chop
  • 1tb Gingerroot,mince
  • 2c Bok choy,chop
  • 8 Scallion,slice thin,seperate
  • 2c Clam juice
  • 1c Water
  • 2tb Lime juice
  • 2tb Fish sauce
  • 1tb Soy sauce
  • 1ts Sugar
  • 2tb Cilantro,chop

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