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Mussel & ginger soup

September 19, 2009

This is a David Thompson recipe and I think it’s one of the best things I’ve ever made. I’d make it more often if it didn’t involve a trek to the Footscray markets first thing on a Saturday morning to buy the mussels

You’ll need

  • 1 tbsp of oil
  • 2 tbsp of palm sugar
  • 2 tbsp tamarind water
  • 1/2 cup of shredded or grated fresh ginger
  • 200g of mussels
  • 3 spring onions
  • 2 cups of chicken stock
  • 1 tbsp coriander leaves
  • pinch of ground white pepper

For the paste

  • 1 tbsp of chopped coriander stalks
  • pinch of salt
  • 1 tbsp chopped garlic
  • 1 tbsp chopped red shallot
  • 1tbsp chopped ginger
  • 1/4 tsp shrimp paste (optional)
  • 10 white peppercorns

To cook

Make the paste. To do this, put all the ingredients (one by one) into a mortar and pestle and pound them into a paste. Next, heat the oil and fry the paste over a low heat until it turns a little golden. Add the sugar and simmer for a minute, then tamarind and fish sauce. Pour in the stock and half the ginger and bring to the boil. Once it has come to the boil add the mussels and turn down the heat to a simmer until they have opened. Add the other half of the ginger and the spring onions.

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