Lemongrass and Ginger Mussel Soup with Enoki Mushrooms

This delightful soup combines the fragrant notes of lemongrass and ginger with fresh mussels and tender enoki mushrooms. The broth is light yet flavorful, making it a perfect starter for a dinner party or a cozy meal at home. The dish is balanced with traditional Asian flavors while incorporating a modern twist with the use of enoki mushrooms, creating a unique yet harmonious flavor profile.

Ingredients:

• 1 pound fresh mussels, cleaned and debearded
• 1 stalk lemongrass, cut into 2-inch pieces and smashed
• 1 tablespoon fresh ginger, sliced
• 4 cups vegetable or seafood stock
• 1 cup enoki mushrooms, trimmed
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste
• Sliced chili (optional, for garnish)

Instructions:

1. In a large pot, combine the vegetable or seafood stock, smashed lemongrass, and sliced ginger. Bring to a simmer over medium heat.
2. Add the cleaned mussels to the pot and cover. Cook for about 5-7 minutes, or until the mussels have opened.
3. Stir in the enoki mushrooms, soy sauce, fish sauce, and lime juice. Cook for an additional 2-3 minutes until the mushrooms are tender.
4. Remove the pot from heat and discard any mussels that did not open.
5. Taste the broth and season with salt and pepper as needed.
6. Ladle the soup into bowls, garnish with fresh cilantro and sliced chili if desired, and serve hot.