Spicy Asian Seafood Soup

• From: National Fisheries Institute

Ingredients

• 2 tsp minced ginger

• 1 cup sliced scallions, 1/4 inch thick

• 1/8 to 1/4 tsp red chili flakes

• 2 14.5 oz cans reduced sodium chicken broth

• 12 medium mussels, scrubbed

• 1/2 lb bay scallops, rinsed

• 1/2 lb medium shrimp, peeled & deveined

This soup of ginger, red chili flakes, and mussels will warm you to your core on a chilly day.

Directions

• Combine ginger, scallions, chili flakes and broth in a large saucepot. Bring to a boil, then reduce heat and simmer for ten 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.