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Ingredients Jump to Instructions ↓

  1. 2 cups 474ml White wine

  2. 2 tablespoons 30ml Lemon juice

  3. 1 tablespoon 15ml Onion - chopped (small)

  4. 1 Bay leaf

  5. 2 tablespoons 30ml Garlic - chopped

  6. 8 Cilantro sprigs

  7. 2 lbs 908g / 32oz Mussels - med, clean

  8. 4 oz 113g Rice noodles/vermicelli

  9. 2 tablespoons 30ml Oil

  10. 2 tablespoons 30ml Serrano chilies - crush lightly (small)

  11. 1 tablespoon 15ml Lime zest - grate

  12. 1 tablespoon 15ml Garlic - chopped

  13. 1 tablespoon 15ml Gingerroot - minced

  14. 2 cups 292g / 10oz Bok choy - chopped

  15. 8 Scallion - slice thin,

  16. 2 cups 474ml Clam juice

  17. 1 cup 237ml Water

  18. 2 tablespoons 30ml Lime juice

  19. 2 tablespoons 30ml Fish sauce

  20. 1 tablespoon 15ml Soy sauce

  21. 1 teaspoon 5ml Sugar

  22. 2 tablespoons 30ml Cilantro - chopped

Instructions Jump to Ingredients ↑

  1. In large pot w/lid, combine wine, lemon juice, onion, celery, bay leaf, garlic and cilantro sprigs. Boil, add mussels, cover and steam until they open, 3-4 min. (Don't overcook; they get a second cooking late) Remove mussels w/slotted spoon and cool. Strain liquid through strainer lined with several layers of cheesecloth. should be 3 cups. Break up noodles, cover w/hot water and soak, 10-15 min. In heavy pot, heat oil.

  2. Add crushed chilies, zest, remaining garlic and ginger. Saute until tender, 1-2 min; don't let ingredients brown. Add bok choy and white parts of scallion and cook another 3-4 min, stir occasionally.

  3. Add clam juice, water, lime juice, fish sauce, soy sauce, sugar and strained mussel broth. Bring to simmer. While heating, remove mussels from shells reserve anu juice, strain and add liquid to soup; add mussels. Simmer another 2-3 min, garnish w/cilantro and scallion, greens.

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