Steamed Mussels In Asian Broth With Soup Recipe

Name: Steamed Mussels In Asian Broth With Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cups Red Curry Paste, Divided; 1 whole Stalk Lemongrass, White Part Grated; 8 ounces, fluid Clam Juice; 8 ounces, fluid White Wine (dry); 1 Tablespoon Fish Sauce; 1 teaspoon Sugar; 14 ounces, fluid Coconut Milk; 1 piece (2-inch Long) Ginger, Cut Into Matchsticks; 2 pounds Mussels, Scrubbed And Washed; 6 whole Scallions, Chopped, Plus Extra For Garnish; 1 whole Chili Pepper, Chopped; FOR THE SOUP:; 15 whole Shrimp (medium), Peeled; 6 ounces, weight Shiitake Mushrooms, Sliced; 2 whole Baby Bok Choy, Sliced; 4 ounces, weight Bean Thread Noodles, Cooked According To Package Directions; 3 Tablespoons Chopped Cilantro; Sriracha Sauce, To Serve

Servings: persons

1/3 cups Red Curry Paste, Divided
1 whole Stalk Lemongrass, White Part Grated
8 ounces, fluid Clam Juice
8 ounces, fluid White Wine (dry)
1 Tablespoon Fish Sauce
1 teaspoon Sugar
14 ounces, fluid Coconut Milk
1 piece (2-inch Long) Ginger, Cut Into Matchsticks
2 pounds Mussels, Scrubbed And Washed
6 whole Scallions, Chopped, Plus Extra For Garnish
1 whole Chili Pepper, Chopped
FOR THE SOUP:
15 whole Shrimp (medium), Peeled
6 ounces, weight Shiitake Mushrooms, Sliced
2 whole Baby Bok Choy, Sliced
4 ounces, weight Bean Thread Noodles, Cooked According To Package Directions
3 Tablespoons Chopped Cilantro
Sriracha Sauce, To Serve

1
1. 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.
2
2. To seam the mussels: Turn the heat to high and add the mussels. Cover with a 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.
3
3. For the 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 and remove from heat. Ladle a handful of bean thread noodles into a soup bowl, top with soup and sprinkle with scallions, cilantro and sriracha.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/3 cups Red Curry Paste, Divided, 1 whole Stalk Lemongrass, White Part Grated, 8 ounces, fluid Clam Juice, 8 ounces, fluid White Wine (dry), and more.

Yes, Steamed Mussels In Asian Broth With Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steamed Mussels In Asian Broth With Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions