Hot and Sour Soup with Seafood by Laliita

This isn't the same hot and sour soup that a lot of people are used to, but it's one that I adapted, quite liberally, from a recipe I found in a magazine about ten years ago.

8 1/2 cups chicken broth
1/3 cup worcestershire sauce
1/2 cup rice vinegar
1/2 cup Chinese cooking wine
3 tablespoons crushed ginger
3/4 pound firm tofu, cut into thin julienne strips
1/2 teaspoon salt
1/2 teaspoon lemon pepper
2 tablespoons cornstarch, dissolved in 1/4 Cup cold water
1 cup frozen peas
1 pound prawns (raw or precooked)
1 pound mussels in shell
1 to 2 teaspoons chili sauce (to taste)
2 green onions, chopped

Combine first eight ingredients in a large pot, and bring to a boil. Slowly add dissolved cornstarch, while stirring constantly. Simmer until thickened. Add frozen peas and continue simmering. Add prawns and mussels, and simmer until prawns are pink (if added raw) and mussels are opened. Discard any unopened mussels. Gently stir in sesame oil, chili sauce, and green onions.