| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Soups |
6 |
Servings |
INGREDIENTS
| 2 |
c |
White wine |
| 2 |
tb |
Lemon juice |
| 1 |
sm |
Onion,chop |
| 1 |
|
Bay leaf |
| 2 |
tb |
Garlic,chop |
| 8 |
|
Cilantro sprigs |
| 2 |
lb |
Mussels,med,clean |
| 4 |
oz |
Rice noodles/vermicelli |
| 2 |
tb |
Oil |
| 2 |
sm |
Serrano chilies,crush lightl |
| 1 |
tb |
Lime zest,grate |
| 1 |
tb |
Garlic,chop |
| 1 |
tb |
Gingerroot,mince |
| 2 |
c |
Bok choy,chop |
| 8 |
|
Scallion,slice thin,seperate |
| 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 |
INSTRUCTIONS
In large pot w/lid, combine wine, lemon juice, onion, celery, bay leaf,
garlic & cilantro sprigs. 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. 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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