Steamed Mussels in Asian Broth with Soup

Ingredients

• ⅓ cups Red Curry Paste, Divided
• 1 whole Stalk Lemongrass, White Part Grated
• 8 ounces, fluid Clam Juice
• 8 ounces, fluid White Wine (dry)
• 1 Tablespoon Fish Sauce
• 1 teaspoon Sugar
• 14 ounces, fluid Coconut Milk
• 1 piece (2-inch Long) Ginger, Cut Into Matchsticks
• 2 pounds Mussels, Scrubbed And Washed
• 6 whole Scallions, Chopped, Plus Extra For Garnish
• 1 whole Chili Pepper, Chopped
• FOR THE SOUP:
• 15 whole Shrimp (medium), Peeled
• 6 ounces, weight Shiitake Mushrooms, Sliced
• 2 whole Baby Bok Choy, Sliced
• 4 ounces, weight Bean Thread Noodles, Cooked According To Package Directions
• 3 Tablespoons Chopped Cilantro
• Sriracha Sauce, To Serve

Preparation Instructions

1. In a wok or large pot, turn heat to medium. When wok is hot but not smoking, add 2 tablespoons curry paste and the lemongrass. Fry for 30 seconds to release the flavors. Add the clam juice, white wine, fish sauce, sugar, coconut milk and ginger. Simmer for 3 minutes. Add more curry paste for a spicier broth.

2. To seam the mussels: Turn the heat to high and add the mussels. Cover with a tight fitting lid. Steam on high for 4-5 minutes. Open lid, stir mussels to move them around, and cook for another 30 seconds. Remove mussels and sprinkle with scallions and chili. Discard mussels that have not opened.

3. For the soup, bring liquid mixture to a boil. Add shrimp and shiitake mushrooms. Bring to a boil again and reduce heat, cooking until shrimp is cooked through. Add sliced bok choy and remove from heat. Ladle a handful of bean thread noodles into a soup bowl, top with soup and sprinkle with scallions, cilantro and sriracha.