Mussel Soup with Green Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The soup is moderately spicy, but you can use more or less chile, depending on your taste. Serve with sticky rice. Ingredients:
1 1/2 teaspoons coriander seeds |
1 1/2 teaspoons cumin seeds |
1/2 teaspoon black peppercorns |
2 whole cloves |
1 cup chopped fresh cilantro |
1/2 cup chopped peeled fresh lemongrass (about 2 stalks) |
2 tablespoons grated peeled fresh ginger |
1 tablespoon thai fish sauce (such as three crabs) |
1 tablespoon dark sesame oil |
2 teaspoons grated lime rind |
5 garlic cloves, peeled |
4 shallots, halved (about 1/4 pound) |
1 serrano chile |
1/4 cup water |
1 1/2 teaspoons dark sesame oil |
4 cups water |
1 cup dry white wine |
1 (8-ounce) bottle clam juice |
60 mussels (about 1 1/2 pounds), scrubbed and debearded |
1/3 cup chopped fresh cilantro |
Directions:
1. To prepare curry paste, heat a small, heavy skillet over medium-high heat. Add first 4 ingredients to pan; cook 1 minute or until fragrant, stirring frequently. Place spice mixture in a spice or coffee grinder; process mixture until finely ground.
2. Place ground spices, cilantro, and next 8 ingredients (through serrano) in a food processor; process until chopped, scraping sides. With processor on, slowly pour 1/4 cup water through food chute; process until smooth.
3. To prepare soup, heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add curry paste to pan; sauté 3 minutes. Add 4 cups water, wine, and clam juice; bring to a boil. Reduce heat, and simmer 30 minutes; add mussels. Cover and cook over medium-high heat 5 minutes or until mussels open; discard any unopened shells. Sprinkle with 1/3 cup cilantro. Serve immediately.
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