astray recipes: Thai mussel soup

Categories: Soups; Thai
Yield: 6 Servings

Measure	Ingredient
2 cups	White wine
2 tablespoons	Lemon juice
1 small	Onion,chop
1	Bay leaf
2 tablespoons	Garlic,chop
8	Cilantro sprigs
2 pounds	Mussels,med,clean
4 ounces	Rice noodles/vermicelli
2 tablespoons	Oil
2 smalls	Serrano chilies,crush lightl
1 tablespoon	Lime zest,grate
1 tablespoon	Garlic,chop
1 tablespoon	Gingerroot,mince
2 cups	Bok choy,chop
8	Scallion,slice thin,seperate
2 cups	Clam juice
1 cup	Water
2 tablespoons	Lime juice
2 tablespoons	Fish sauce
1 tablespoon	Soy sauce
1 teaspoon	Sugar
2 tablespoons	Cilantro,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

thai mussel soup