Description

Ingredients

• Broth Original: Broth
• ‎ Original: ‎
• 💧 900 ml fish or vegetable stock (3¾ cups / 30 fl oz) seafood Original: 💧 900 ml fish or vegetable stock (3¾ cups / 30 fl oz)
• 🌿 2 lemongrass stalks, bruised and cut (60 g / 2 oz) Original: 🌿 2 lemongrass stalks, bruised and cut (60 g / 2 oz)
• 🫚 20 g galangal, sliced (1½ tbsp / 0.7 oz) Original: 🫚 20 g galangal, sliced (1½ tbsp / 0.7 oz)
• 🍃 4 kaffir lime leaves, torn Original: 🍃 4 kaffir lime leaves, torn
• 🌶️ 8 g red chilies, lightly crushed (2 chilies / 0.28 oz) Original: 🌶️ 8 g red chilies, lightly crushed (2 chilies / 0.28 oz)
• 🧄 10 g garlic, lightly crushed (3 cloves / 0.35 oz) Original: 🧄 10 g garlic, lightly crushed (3 cloves / 0.35 oz)
• 🥣 30 ml fish sauce (2 tbsp / 1 fl oz) seafood Original: 🥣 30 ml fish sauce (2 tbsp / 1 fl oz)
• 🍋 30 ml lime juice (2 tbsp / 1 fl oz) Original: 🍋 30 ml lime juice (2 tbsp / 1 fl oz)
• 🍬 8 g palm sugar (2 tsp / 0.28 oz) Original: 🍬 8 g palm sugar (2 tsp / 0.28 oz)
• ‎ Original: ‎
• Mussels and garnish
• ‎ Original: ‎
• 🦪 1 kg fresh mussels, cleaned and debearded (2.2 lb) Original: 🦪 1 kg fresh mussels, cleaned and debearded (2.2 lb)
• 🍄 150 g oyster mushrooms, torn (1½ cups / 5.3 oz) seafood Original: 🍄 150 g oyster mushrooms, torn (1½ cups / 5.3 oz)
• 🧅 40 g scallions, sliced (⅓ cup / 1.4 oz) Original: 🧅 40 g scallions, sliced (⅓ cup / 1.4 oz)
• 🌿 15 g cilantro leaves (¼ cup / 0.5 oz) Original: 🌿 15 g cilantro leaves (¼ cup / 0.5 oz)
• 🌶️ 5 g chili oil, optional (1 tsp / 0.17 oz) Original: 🌶️ 5 g chili oil, optional (1 tsp / 0.17 oz)

Preparation

• Prepare the mussels ‎ Scrub the mussels well, remove any beards, and discard any shells that stay open when tapped. 🦪 ‎
• Start the broth ‎ Add stock, lemongrass, galangal, lime leaves, chilies, and garlic to a pot and simmer for 8 min until fragrant. 🍲 ‎
• Season the base ‎ Stir in fish sauce and palm sugar and simmer briefly so the broth becomes balanced and aromatic. 🥣 ‎
• Add mushrooms ‎ Add oyster mushrooms and cook for 2–3 min until just softened. 🍄 ‎
• Cook the mussels ‎ Add the cleaned mussels, cover the pot, and cook 4–5 min until the shells open. 🦪 ‎
• Brighten the soup ‎ Turn off the heat and stir in lime juice so the broth stays fresh and sharp. 🍋 ‎
• Finish with herbs ‎ Add scallions and cilantro at the end for brightness and fresh aroma. 🌿 ‎
• Serve hot ‎ Ladle into bowls, add a little chili oil if you like, and serve immediately. 🍽️

Total Time

Nutritional Value

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