Thai Mussel Soup

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,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