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Thai Mussel Soup

Make Thai Mussel Soup at home with Lemon Juice, Garlic Chop, Rice Noodles Vermicelli, Oil, and Clam Juice. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 2 tbsp
• 4 oz
• 2 tbsp
• 1 tbsp
• 2 cup
• 1 cup
• 2 tbsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   In large pot w/lid, combine wine, lemon juice, onion, celery, bay leaf, garlic & cilantro sprigs.

2. 2

   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.

3. 3

   Strain liquid through srainer lined w/several layers of cheesecloth. sholud be 3cups.

4. 4

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

5. 5

   In heavy pot, heat oil.

6. 6

   Add crushed chilies, zest, remaining garlic & ginger.

7. 7

   Saute til tender, 1-2min; don't let ingredients brown.

8. 8

   Add bok chou & white parts of scallion & cook another 3-4min, stir occasionally.

9. 9

   Add clam juice, water, lime juice, fish sauce, soy sauce, sugar & strained mussel broth.

10. 10

    Bring to simmer.

11. 11

    While heating, remove mussels from shells ( reserve anu juice, strain & add liquid to soup; add mussels.

12. 12

    Simmer another 2-3min, garnish w/cilantro & scallion greens. Source: Fine Cooking, Feb/Mar'96,pp33