Soto Banjar
Mussel soup
Bring four cups of water to the boil with the chicken, onion, garlic, nutmeg, cinnamon and cloves and pepper and salt to taste. Simmer for 45 minutes. Cut the meat off the bones and shred it thinly. Put it back into the soup together with the glass noodles and the milk; cook this a few more minutes. Distribute the eggs over 4 plates. pour the soup on top and sprinkle with green onions. Serve with shrimp crackers.
This soup is a specialty from the city of Banjarmasin in South Kalimantan. Sometimes rice cake is added, fried cow's lung or potato fritters.
Cook the mussels with the carrot, the leek and the wine for 7 minutes. Take the mussels out and remove the shells. Fry the onion in the butter, add the cooking fluid, the saffron and the vegetable stock and pepper and salt to taste. Stir the egg yolk and the cream together and add; heat the mixture until it almost boils, but not entirely. Add the mussels. Put a couple of shells in plates and pour the soup on top.
The Worldcook website has also another recipe for mussel soup.
