Thai Mussel Soup

* Exported from MasterCook *

THAI MUSSEL SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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



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