Thai Mussel Soup
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 35 min |
| Total: | 1 h |
servings
Recipe ingredients
- 3 stalks lemongrass, chopped
- 1 in. (2.5 cm) fresh ginger, peeled and sliced
- 1 Tbsp. (15 mL) lime zest
- 3 garlic cloves, sliced
- 1 - 2 Tbsp. (15 - 30 mL) vegetable oil*
- 1 - 2 red chilies, sliced
- 2 cups (500 mL) chicken broth*
- 2 cups (500 mL) coconut milk
- 1 cup (250 mL) chicken broth*
- 1 stalk lemongrass, chopped
- 2 - 3 bags mussels, 907 g each
- 2 red chilies, fi nely sliced
- Grated zest of 3 limes
- Sprigs of cilantro
Preparation
Coconut stock
Put the lemongrass, ginger, lime zest and garlic in a food processor and reduce to a smooth paste.
In a saucepan, heat the oil, add the paste and chilies, and stir-fry 2-3 minutes.
Add chicken broth, bring to a boil, and simmer 5 to 10 minutes. Add coconut milk and heat to simmering. Strain stock.
Mussels
In a large pot, add lemongrass to chicken broth and bring to a brisk boil. Add mussels, one bag at a time, and cook until they open.
As they open, transfer mussels to 4 big bowls. Discard unopened mussels.
Ladle coconut stock over the mussels. Sprinkle with sliced chilies, lime zest, and cilantro
and serve immediately.
Suggestion
To test if a mussel is alive, tap the shell, if it closes, it is safe to eat.
When cooking mussels, allow about 1 cup (250 mL) of liquid per kilo (2 lb.) of mussels
Origin: Thai
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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