Thai Mussel Soup

Name: Thai Mussel Soup
Ingredients: 2 cups white wine; 2 tablespoons lemon juice; 1 small onions chop; 1 each bay leaves; 2 tablespoons garlic hop; 8 sprigs cilantro; 2 pounds mussels medium, clean; 4 ounces vermicelli pasta rice noodles; 2 tablespoons vegetable oil; 2 small serrano chiles crushed lightly; 1 tablespoon lime zest grate; 1 tablespoon garlic chop; 1 tablespoon ginger root mince; 2 cups bok choy chop; 8 each scallions, spring or green onions slice thin, seperate; 2 cups clam juice; 1 cup water; 2 tablespoons lime juice; 2 tablespoons fish sauce; 1 tablespoon soy sauce, tamari; 1 teaspoon sugar; 2 tablespoons cilantro chop

22 ingredients

15 steps

Ingredients

2 cups white wine
2 tablespoons lemon juice
1 small onions chop
1 each bay leaves
2 tablespoons garlic hop
8 sprigs cilantro
2 pounds mussels medium, clean
4 ounces vermicelli pasta rice noodles
2 tablespoons vegetable oil
2 small serrano chiles crushed lightly
1 tablespoon lime zest grate
1 tablespoon garlic chop
1 tablespoon ginger root mince
2 cups bok choy chop
8 each scallions, spring or green onions slice thin, seperate
2 cups clam juice
1 cup water
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon soy sauce, tamari
1 teaspoon sugar
2 tablespoons cilantro chop

Directions

1

In large pot with lid, combine wine, lemon juice, onion, celery, bay leaf, garlic and cilantro sprigs.
2

Boil, add mussels, cover and steam til they open, 3 to 4 minutes.
3

(Don't overcook; they get a second cooking late)
4

Remove mussels with slotted spoon and cool.
5

Strain liquid through srainer lined with several layers of cheesecloth.
6

Should be 3 cups.
7

Break up noodles, cover with hot water and soak, 10-15minutes.
8

In heavy pot, heat oil.
9

Add crushed chilies, zest, remaining garlic and ginger.
10

Saute til tender, 1-2minutes; don't let ingredients brown.
11

Add bok chou and white parts of scallion and cook another 3 to 4 minutes, stir occasionally.
12

Add clam juice, water, lime juice, fish sauce, soy sauce, sugar and strained mussel broth.
13

Bring to simmer.
14

While heating, remove mussels from shells ( reserve any juice), strain and add liquid to soup; add mussels.
15

Simmer another 2 to 3 minutes, garnish with cilantro and scallion greens.