Clear Fish Soup with Squid, Prawns and Mussels
	A fragrant and refreshing soup. Try different combinations of fish and shellfish with the basic stock.   1 litre    water   2 Tbs    soy sauce   2 Tbs    sake   1 tsp    wasabi   2 sticks    lemon grass   25 g    ginger   5 stalks    coriander   1 small    red chilli   20 fresh    mussels   100 g    baby squid, cleaned and cut into thin strips   100 g    prawns   1 small    red capsicum   1 stalk    spring onion   1 medium    carrots   50 g    bean shoots     salt and freshly ground black pepper     1 Prep: Thinly slice lemon grass. Cut ginger into thin strips. Remove leaves from coriander stalks and reserve. Remove seeds from red chilli and cut into strips. Scrub mussel shells and remove 'beards'. Clean baby squid and cut into thin strips. Cook and peel prawns. Cut red pepper into thin strips. Thinly slice spring onion on the diagonal. Julienne carrot. 2 First make the stock: Bringing the water to the boil in a large saucepan with the soy sauce, sake, wasabi, lemon grass, ginger, coriander stalks and chilli. 3 Cook the mussels; heat a heavy-based saucepan, and when hot put in the mussels and cover with a tight-fitting lid. Holding the lid down firmly, shake the pan two or three times. The intense heat will make the mussels spring open in a few minutes. When all the mussels are open, remove from the heat, drain and keep warm. Discard any that do not open. 4 Place the squid, prawns and cooked mussels in a large serving bowl or individual bowls with the pepper, spring onion, carrot and bean shoots. season then pour the piping hot stock over, garnish with the reserved coriander leaves and enjoy!   Servings: 4   Copyright © 2006, The Gourmet Saint