Japanese-Style Shellfish Soup

• 3 dozen mussels, well cleaned
• 1 tablespoon minced shallots
• 1 cup dry white wine
• 8 cups fish stock (see recipe)
• 18 teaspoon loosely packed saffron threads
• 23 cup thinly sliced carrots
• 1 cup finely chopped celery
• 2 ounces fresh angel hair pasta or cellophane noodles, cut into 2-inch lengths
• 10 dried shiitake mushrooms (or mushrooms of your choice), stemmed, rinsed and soaked for 30 minutes
• 1 pound monkfish fillet, cut into bite-sized cubes
• 3/4 pound medium-sized shrimp, shelled and deveined
• 13 cup chopped scallions

1. In a large pot over medium-high heat, combine the mussels, shallots and white wine, and steam, covered, until all the mussels open, about five minutes.
2. Strain the mussels, discarding any that remain closed.
3. Remove the mussel meat from the shells, reserving 12 mussels on the half shell for garnish, and set aside.
4. Reserve the cooking liquid.
5. There should be about two and one-half cups.
6. In a large pot over high heat, combine the fish stock with two cups of mussel broth.
7. Add the saffron, carrots, celery, pasta and mushrooms, and bring to a boil.
8. Reduce the heat and simmer for three minutes.
9. Add the monkfish to the broth, return to a boil, and lower the heat to simmer for one minute.
10. Add the shrimp, scallions and mussel meat, and cook for one minute.
11. Place two mussels on the half shell in each of six bowls.
12. Ladle equal portions of the soup over the mussels and serve immediately.

mussels, shallots, white wine, fish stock, threads, carrots, celery, pasta, shiitake mushrooms, fillet, shrimp, scallions

Taken from cooking.nytimes.com/recipes/2817 (may not work)