Mussel soup with ginger scallion broth
Debearded mussels are dropped in ginger scallion broth and boiled just until the shells open. The heat is turned off, the pot covered and the mussels are left to cook in the residual heat.
Servings 6 people
Ingredients
- 2 tablespoons cooking oil
- 1 two-inch knob ginger sliced
- 12 to 15 stalks scallions cut into thirds
- ¼ cup fish sauce
- ¼ teaspoon white pepper
- 1 ½ kilograms fresh mussels (3.3 pounds) cleaned and debearded
Instructions
- Heat the cooking oil in a pot.
- Saute the ginger and bottom third of the scallion stalks until aromatic.
- Pour in eight cups of water and the fish sauce. Bring to the boil, lower the heat, cover and simmer for ten minutes.
- Turn up the heat, drop in the mussels and middle third of the scallion stalks, and bring to the boil.
- Once the mussel shells open a bit, cover the pot, turn off the heat and leave the mussels to cook in the hot broth for five minutes.
- Take the top third of the scallions stalks and thinly slice.
- Taste the broth and add more fish sauce, if needed.
- Ladle the mussels and broth into bowls, sprinkle in the sliced scallions and serve.
