Oriental mussel soup

Name: oriental mussel soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 kilo Mussels ready to cook; 2 cloves garlic; 1 Red pepper; 1 stem lemongrass lemongrass; 2 limes; 1 bag stoneleeks; 4 tablespoons (stir fry) oil; 4 dl coconut milk; 125 g Mihoen

A tasty recipe. The starter contains the following ingredients: fish, mussels (roastlaar), garlic, red pepper, sereh (lemongrass), limes, stoneleeks, (stir fry) oil, coconut milk and noodles.

Ingredients

Kitchen Stuff

stir fry

Directions

Wash mussels.
Open mussels that do not close after a firm knock and remove broken mussels.
Garlic peel and chop.
Clean pepper and cut into rings.
Remove the outer leaves of lemongrass, mince the stem.
Squeeze 1 lime, cut in 8 parts.
Cut stoneleeks into rings.
Half of oil in wok heating, mussels in wokkenscheppen and with lid on pan on high heat steam until they open.
Shuffle regularly.
Remove mussels from wok, discard left-overs.
Clean the clean tea towel and place in a sieve.
Transfer cooking water through sieve into bowl.
Remove mussels from shell, keep 12 mussels separate for garnish.
Heat up wok residue of oil in clean crops.
Rub garlic, pepper and lemongrass for about 30 seconds.
Add coconut milk, mussel juice and lime juice and shake well.
Withdraw a few rings of stoneleeks for garnish, mix remaining with soup.
With a lid on pan, simmer for about 10 minutes on a low heat.
Meanwhile pour noodles in bowl with boiling water and let them soak for about 4 minutes.
Drop Mihun and cut into shorter pieces with scissors.
Mussels without shell and noodles stir in soup and warm up for 2 minutes on low heat.
Soup into bowls, garnish with mussels in shell, wedges of lime and hidden stoneleeks..