Shellfish soups around the world, from Veracruz to Saigon

LINDA LAU ANUSASANANAN,  – September 16, 2004


Wild Dungeness crab captured as they scuttle offshore anywhere from Alaska to Mexico, blue-black mussels hauled from cold waters along the coast of Spain, and giant shrimp gathered from the sea around Vietnam: in tide-splashed cuisines worldwide, exquisitely packaged creatures from the deep cook up into cauldrons of signature shellfish soups.

Add a salad and a loaf of crusty bread for a simply sensational supper, with any international accent you choose. These soups are definitely hands-on affairs, so provide big napkins, dump buckets for discarded shells, and wet towels or finger bowls for cleanup.

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