Cook Fast--Use Mussels

Mussels have one of the sweetest, cleanest flavors you’re likely to find from the sea. Subtle and not-so-subtle Thai flavors work beautifully with these delicate mussels. Be sure the broth is seasoned correctly and the flavors are balanced as much as possible before you add the mussels.

Serve hot, crisp slices of toasted baguettes for dipping into the tasty broth.

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Thai Mussel Soup

Active Work and Total Preparation Time: 25 minutes * Easy

1 1/2 pounds black mussels

1 tablespoon oil

4 cloves garlic, minced

2 teaspoons minced ginger

2 teaspoons minced lemon grass

2 teaspoons minced shallots

3 cups vegetable broth

1/4 cup minced green onions

1/3 cup whipping cream

1/2 teaspoon red pepper flakes

Salt, pepper

* Scrub mussels with stiff brush and pull off stringy “beard.” Set aside.

* Warm oil over medium heat in large skillet. Add garlic, ginger, lemon grass and shallots. Cook until fragrant and tender, about 5 minutes.

* Add broth and bring to boil. Simmer 5 minutes.

* Add mussels, cover and cook until mussels have fully opened, about 5 minutes.

* Remove mussels to serving bowls and keep warm. Add onions, cream and red pepper flakes to pan. Cook 3 minutes. Strain soup over cooked mussels. Season with salt and pepper. Serve immediately.

2 to 4 servings. Each of 4 servings: 241 calories; 1,222 mg sodium; 66 mg cholesterol; 15 grams fat; 10 grams carbohydrates; 17 grams protein; 0.23 gram fiber.

MENU

Thai Mussel Soup

Toasted Baguette Slices

INGREDIENTS

STAPLES

Whipping cream

Garlic

Ginger

Green onions

Oil

Red pepper flakes

Salt, pepper

Shallots

SHOPPING LIST

Baguettes

Lemon grass

1 1/2 pounds black mussels

GAME PLAN

25 minutes before: Mince ginger, lemon grass and garlic. Toast bread.

20 minutes before: Heat oil.

18 minutes before: Saute garlic, ginger, lemon grass and shallots.

13 minutes before: Add vegetable broth and continue cooking.

8 minutes before: Cook mussels.

3 minutes before: Remove mussels, add cream and red pepper flakes.

Just before serving: Strain sauce.