This past week has been pretty emotional. I've not had enough time to do my work, let alone write posts. My lovely husband decided that 2013 is the year to make use of our many recipe books. He(reckons he)'s the better cook and will be posting his food delights here every now and again. Lets call it his online recipe file. Over to him!
In preperation for our Summer holiday to Southeast Asia, I tried my hand at a Thai mussel noodle soup.
Ingredients:
A handful of rice noodles (approx 50g per person)
350g de-shelled mussels (not muscles)
2 pieces of lemongrass (bashed)
3tbsp soy sauce
2tbsp white wine vinegar
1tsp fish Sauce
1cm cube of grated ginger
2 garlic cloves (crushed)
1 red or green chilli, chopped (deseeded for less heat)
4 spring onions, chopped length ways
2 litres of cold water
What to do with the ingredients:
- Place the water into a pan and start to boil. Whilst boiling prepare all the ingredients and add to the water. Slowly bring to the boil.
- Once boiled, simmer for 10 minutes, or longer for a more intense flavour.
- After ten minutes, add the mussels and noodles and cover, simmer on a low heat for 7 minutes and then serve*.
- If you prefer, adding a tbsp of fromage frais/greek yoghurt provides nice balance.
*I took out the lemongrass before serving.
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| A midweek Thai Mussel Soup |
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He's a talented one. I'm pretty sure he'll have more to share soon!
Now, back to expressing a cat's bladder...
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