Smoked duck egg and mussel soup recipe | Gourmet Traveller

Ingredients

• 100 gm ginger, coarsely chopped (10cm piece)
• 2 red shallots, coarsely chopped
• 2 long red chillies, coarsely chopped
• 2 lemongrass stalks, white part only, coarsely chopped
• 100 ml vegetable oil
• 500 ml fish stock (2 cups)
• 2 tbsp fish sauce
• 500 gm black mussels, scrubbed, beards removed
• 200 gm oyster mushrooms
• ½ cup coriander leaves (loosely packed)
• To serve: lime wedges
• Tea-smoked duck eggs
• 8 duck eggs, at room temperature
• 2 tbsp jasmine rice
• 2 tbsp brown sugar
• 1 tbsp loose-leaf black tea, such as English Breakfast