Mussel Soup with Green Curry

Ingredients

• 0.5 teaspoon peppercorns black
• 8 ounce bottled clam juice 
• 1.5 teaspoons coriander seeds 
• 1.5 teaspoons cumin seeds 
• 1 tablespoon sesame oil dark
• 1.5 teaspoons sesame oil dark
• 1 cup cooking wine dry white
• 0.3 cup cilantro leaves fresh chopped
• 1 cup cilantro leaves fresh chopped
• 2 tablespoons ginger fresh grated peeled
• 5  garlic cloves peeled
• 0.5 cup lemongrass fresh peeled chopped ( 2 stalks)
• 2 teaspoons lime rind grated
• 1.5 pounds mussels scrubbed
• 1  serrano chile 
• 0.3 pound shallots halved
• 1 tablespoon thai fish sauce (such as Three Crabs)
• 0.3 cup water 
• 4 cups water 

Equipment

• food processor
• frying pan
• dutch oven

Directions

1. To prepare curry paste, heat a small, heavy skillet over medium-high heat.
2. Add first 4 ingredients to pan; cook 1 minute or until fragrant, stirring frequently.
3. Place spice mixture in a spice or coffee grinder; process mixture until finely ground.
4. Place ground spices, cilantro, and next 8 ingredients (through serrano) in a food processor; process until chopped, scraping sides. With processor on, slowly pour 1/4 cup water through food chute; process until smooth.
5. To prepare soup, heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat.
6. Add curry paste to pan; saut 3 minutes.
7. Add 4 cups water, wine, and clam juice; bring to a boil. Reduce heat, and simmer 30 minutes; add mussels. Cover and cook over medium-high heat 5 minutes or until mussels open; discard any unopened shells.
8. Sprinkle with 1/3 cup cilantro.
9. Serve immediately.