Spicy Asian Seafood Soup
Recipe courtesy of the National Fisheries Institute.
2 teaspoons minced gingerroot
1 cup sliced green onions, 1/4-inch thick
1/8 to 1/4 teaspoon red pepper flakes
2 (14.5-ounce) cans reduced sodium chicken broth
12 medium mussels, scrubbed
1/2 pound bay scallops, rinsed
1/2 pound medium raw shrimp, peeled and deveined
- Combine ginger, green onions, red pepper flakes and broth in a large saucepot. Bring to a boil, then reduce heat and simmer for 10 minutes over medium-high flame.
- Stir seafood into pot and cover. Simmer over medium heat for 3 to 4 minutes, until mussels open, scallops are opaque and shrimp turns pink.
- Serve immediately.
Makes 4 servings.
Recipe and photograph courtesy of the National Fisheries Institute.