Title: Thai Mussel Soup
Categories: Soup
Yield: 6 Servings
| 2 | c | White wine |
| 2 | tb | Lemon juice |
| 1 | sm | Onion,chop |
| 1 | | Bay leaf |
| 2 | tb | Garlic,chop |
| 8 | | Cilantro sprigs |
| 2 | lb | Mussels,med,clean |
| 4 | oz | Rice noodles/vermicelli |
| 2 | tb | Oil |
| 2 | sm | Serrano chilies,crush lightl |
| 1 | tb | Lime zest,grate |
| 1 | tb | Garlic,chop |
| 1 | tb | Gingerroot,mince |
| 2 | c | Bok choy,chop |
| 8 | | Scallion,slice thin,seperate |
| 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. Boil, add mussels, cover & steam til they open,
3-4min. (Don't overcook; they get a second cooking late) Remove mussels
w/slotted spoon & cool. Strain liquid through srainer lined w/several
layers of cheesecloth. sholud be 3cups.
Break up noodles, cover w/hot water & soak, 10-15min.
In heavy pot, heat oil. Add crushed chilies, zest, remaining garlic &
ginger. Saute til tender, 1-2min; don't let ingredients brown. Add bok chou
& 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 anu juice, strain &
add liquid to soup; add mussels. Simmer another 2-3min, garnish w/cilantro
& scallion greens. Source: Fine Cooking, Feb/Mar'96,pp33