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Thai Mussel Soup

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    Source: www.cookingrecipes4u.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, H, C, P
    MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 c White wine

    2. 2 tb Lemon juice

    3. 1 sm Onion,chop

    4. 1 Bay leaf

    5. 2 tb Garlic,chop

    6. 8 Cilantro sprigs

    7. 2 lb Mussels,med,clean

    8. 4 oz Rice noodles/vermicelli

    9. 2 tb Oil

    10. 2 sm Serrano chilies,crush lightl

    11. 1 tb Lime zest,grate

    12. 1 tb Garlic,chop

    13. 1 tb Gingerroot,mince

    14. 2 c Bok choy,chop

    15. 8 Scallion,slice thin,seperate

    16. 2 c Clam juice

    17. 1 c Water

    18. 2 tb Lime juice

    19. 2 tb Fish sauce

    20. 1 tb Soy sauce

    21. 1 ts Sugar

    22. 2 tb Cilantro,chop

    23. 3-4min.

    Instructions Jump to Ingredients ↑

    1. 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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