Thai mussel soup

Yield: 6 Servings

Ingredients:

2 c White wine
2 tb Lemon juice
1 sm Onion chop
1 Bay leaf
2 tb Garlic chop
8 Cilantro sprigs
2 lb Mussels med clean
4 oz Rice noodles/vermicelli
2 tb Oil
2 sm Serrano chilies crush lightl
1 tb Lime zest grate
1 tb Garlic chop
1 tb Gingerroot mince
2 c Bok choy chop
8 Scallion slice thin seperate
2 c Clam juice
1 c Water
2 tb Lime juice
2 tb Fish sauce
1 tb Soy sauce
1 ts Sugar
2 tb Cilantro

Instructions:

chop In large pot w/lid combine wine lemon juice onion celery bay leaf garlic & cilantro sprigs. Boil add mussels cover & steam til they open 3-4min. (Don't overcook; they get a second cooking late) Remove mussels w/slotted spoon & cool. Strain liquid through srainer lined w/several layers of cheesecloth. sholud be 3cups. Break up noodles cover w/hot water & soak 10-15min. In heavy pot heat oil. Add crushed chilies zest remaining garlic & ginger. Saute til tender 1-2min; don't let ingredients brown. Add bok chou & white parts of scallion & cook another 3-4min stir occasionally. Add clam juice water lime juice fish sauce soy sauce sugar & strained mussel broth. Bring to simmer. While heating remove mussels from shells ( reserve anu juice strain & add liquid to soup; add mussels. Simmer another 2-3min garnish w/cilantro & scallion greens. Source: Fine Cooking Feb/Mar'96 pp33