Thai mussel soup

Yield: 6 Servings

Measure Ingredient
2 cups White wine
2 tablespoons Lemon juice
1 small Onion,chop
1 \N Bay leaf
2 tablespoons Garlic,chop
8 \N 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 \N 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

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