Hot & Sour Soup of Blue Mussels

Name: Hot & Sour Soup of Blue Mussels
Yield: Serves 6 as an entrée
Cuisine: Australian
Ingredients: 24 blue mussels, scrubbed and debearded; ½ cup (125 ml) strained lime juice; 4 tablespoons fish sauce (see Chefs’ ingredients), more or less, to taste; 2 stalks lemongrass, bruised; 3 kaffir lime leaves, bruised; 1 large handful coriander leaves; pipi; prawn; surf clam; vongole; good pinch of salt; 12 cherry tomatoes, lightly crushed; 6 scud chillies, bruised; 400 ml Chicken stock (see Basics); good pinch of deep-fried garlic

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

David Thompson coined the term ‘scuds’ to describe the fiercely hot tiny Thai chillies in the early 1990s, when scud missiles were being used in the Kuwait/Saudi conflict - implying that the use of these chillies can be almost as destructive. It’s caught on and now many people refer to them by this name. They’re available in Chinatown and Asian grocery stores, where they may be sold by their Thai name, pri