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Post by :grodem
Category :Learning Kitchen
Author :Unknown
Date :November 2011
Read :1430
Click below to download : Asian - Soup Thai Mussel (Format : PDF)
Asian - Soup Thai Mussel
Categories: SoupsYield: 6 servings
2 c White wine
2 tb Lemon juice
1 small Onion,chopped
1 Bay leaf
2 tb Garlic, chopped
8 Cilantro sprigs
2 lb Mussels. cleaned
4 oz Rice noodles or vermicelli
2 tb Oil
2 sm Serrano chilies, crushed lightly
1 tb Lime zest, grated
1 tb Garlic,chop
1 tb Gingerroot, minced
2 c Bok choy, chopped
8 Scallion, sliced thin, and separated
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. Bring to a boil.
Add mussels, cover & steam until they open, 3-4min. (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; there should be 3 cups.
Break up noodles, cover w/hot water & soak, 10-15min.
In heavy pot, heat oil.
Add crushed chilies, zest, remaining garlic & ginger.
Saute until tender, 1-2min; don't let ingredients brown.
Add bok choy & 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 any juice, strain & add liquid to soup; add mussels.
Simmer another 2-3 minutes, garnish w/cilantro & scallion greens.
Source: Fine Cooking, Feb/Mar'96,pp33
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