There was no fish sauce – that would have been too savory – just salt. Lime juice should bring out the flavors, not stand out as a flavor note itself. Here’s my version.
T H E R E I T P rinse and brush mussels. bubble up clear soup, season with salt and sugar, add mussels and gently billow until they just open (discard any that remain closed). Season with lime juice and crushed chilies. The soup should taste salty, sour and spicy. Serve sprinkled with cilantro greens.
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