Thai Mussels with Soup rich with Asian flavors of red curry pasta, lemongrass and ginger - you'll slurp it right up!
2poundsmusselsscrubbed & picked through (discard cracked shells and ones that don't close when tapped)
1stalk of lemongrasswhite part grated
1bottle of clam juice 8 oz
1-2inchpiece of ginger cut into match sticks
1can14oz of good quality coconut milk, shake the can to mix the fat with the liquid
1/4cupto 1/2 cup of Thai red curry pastedepends on your spice level
handful bean thread noodlesplaced in bowl, topped with boiling water and cooked on low heat for a few minutes
chopped scallions & chili for topping
2baby bok choysliced
In a wok or large pot, turn heat to medium. When wok is hot but not smoking, add 2 tablespoons curry paste and the lemongrass. Fry for 30 seconds to release the flavors. Add the clam juice, white wine, fish sauce, sugar, coconut milk and ginger. Simmer for 3 minutes. Add more curry paste for a spicier broth.
To Steam the mussels: Turn the heat to high and add the mussels. Cover with tight fitting lid. Steam on high for 4-5 minutes. Open lid stir mussels to move them around and cook for another 30 seconds. Remove mussels and sprinkle with scallions and chili. Discard mussels that have not opened.
For soup bring liquid mixture to a boil. Add shrimp and shiitake mushrooms. Bring to a boil again and reduce heat, cooking until shrimp is cooked through. Add sliced bok choy remove from heat. Ladle a handful of bean thread noodles into a soup bowl, top with soup and sprinkle with scallions, cilantro and sriracha.