Mussel Soup


Mussels – 500 gms, washed, soaked for 1 hour in cold water
Coconut Milk – 1 1/2 cups
Fish Stock – 3 cups
Rice Vermicelli – 5 tbsp, soaked for 15 to 20 minutes
Ginger – 1 tbsp, finely chopped
Lemon Grass – 1/2 stalk, chopped
Fish Sauce – 1 tbsp
Lime Juice – 1 tbsp
Green Coriander to garnish

1. Remove the beards of the mussels.
2. Drain and tap any open shells to ensure they close.
3. Cook the mussels covered over moderate heat for 3 to 4 minutes.
4. The mussels will open and release their liquids.
5. Throw away those that do not open.
6. Remove the mussels with a slotted spoon and keep aside.
7. Add the remaining ingredients and simmer for 15 minutes.
8. Add the mussels and simmer for another minute.
9. Serve garnished with green coriander.

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