Ok. Can I just say that today’s recipe involves mussels?!
MUSSELS! Ah! I had never worked with them before (part intimidation part not knowing where to find them) but guys, they are so good AND super easy! Seriously, they took 5 minutes to cook and I may have bought a whole bag full so basically we’re going to be having mussels for dinner. A lot. And I couldn’t be more excited.
I was originally thinking of making this an Asian inspired chicken noodle soup but, when I got to my local H Mart (if you live by one, go NOW you will thank me later) I came across these gorgeous mussels and knew they were going to be part of this dish.
And oh.my.gosh was that a good decision. Their slight saltiness plays so well against the spiciness of the soup and the sour undertones from the fish sauce. This is seriously the perfect winter soup.
And if you’re not about mussels (I won’t judge, Stephen refuses to eat them too) feel free to sub-in chicken or tofu! But definitely don’t skimp on the spice. I admit I was nervous about adding two Thai chilis to the broth but it paid off.
Not only are my sinuses completely clear (see? totally flu-season approved) but I loved the bit of kick. Obviously this soup tastes amazing, but it’s also super good for you.
- Mussels: Good source of lean protein, good source of omega-3’s, and a rich source of vitamins B and C.
- Thai Chilis: Their collagen content helps promote healthy skin, organs, and bones, and they have a good amount of minerals like potassium and iron.
- Ginger: Great for digestion, muscle pain, and arthritis.
- Garlic: Has medicinal qualities and can help battle common illnesses and can help reduce blood pressure.
- Leeks: They are anti-bacterial, anti-fungal and anti-viral and also have heart protective qualities.
- 1 inch fresh ginger grated
- 2 Thai chilis
- 1 lemongrass stalk (thinly sliced)
- ½ tsp. salt
- 4 cups chicken broth
- 2 cups water
- 1 leek
- 1 serving of Japanese Udon noodles(I used about a fistfull)
- The juice of 2 limes
- 1 leek, thinly chopped
- 2 tbs. fish sauce
- 2 tbs. coconut sugar
- About 6-8 mussels (or meat/tofu of your choosing)
- 2 garlic cloves minced
- In a large pot, add the chicken broth, diced chilies, water, lemongrass, ginger and salt and bring to a boil. Cook for 15 min.
- Strain the broth and return to the heat.
- Add the fish sauce, lime juice and coconut sugar (make sure to taste here to make sure your fish sauce to sugar ratio is to your liking).
- Bring the soup to a boil and add the noodles and cook per package instructions.
- In the meantime, add 1 tbs. earth balance butter to a medium-sized pan along with the minced garlic and heat over a medium-high temp. Add the mussels (be sure to rinse them off first to get rid of the grit) and about a cup of water and immediately cover with a lid.
- Cook for about 5 minutes or until all of the shells have opened.
- Add the mussels to the soup and serve immediately topped with the fresh leeks and a lime wedge.