Thai Mussel Soup

Ingredients

• 2 cups white wine
• 2 tablespoons lemon juice
• 1 small onions chop
• 1 each bay leaves
• 2 tablespoons garlic hop
• 8 sprigs cilantro
• 2 pounds mussels medium
• clean
• 4 ounces vermicelli pasta rice noodles
• 2 tablespoons vegetable oil
• 2 small serrano chiles crushed lightly
• 1 tablespoon lime zest grate
• 1 tablespoon garlic chop
• 1 tablespoon ginger root mince
• 2 cups bok choy chop
• 8 each scallions
• spring or green onions slice thin
• seperate
• 2 cups clam juice
• 1 cup water
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• tamari
• 1 teaspoon sugar
• 2 tablespoons cilantro chop

Instructions

1. In large pot with lid, combine wine, lemon juice, onion, celery, bay leaf, garlic and cilantro sprigs.
2. Boil, add mussels, cover and steam til they open, 3 to 4 minutes.
3. (Don't overcook; they get a second cooking late)
4. Remove mussels with slotted spoon and cool.
5. Strain liquid through srainer lined with several layers of cheesecloth.
6. Should be 3 cups.
7. Break up noodles, cover with hot water and soak, 10-15minutes.
8. In heavy pot, heat oil.
9. Add crushed chilies, zest, remaining garlic and ginger.
10. Saute til tender, 1-2minutes; don't let ingredients brown.
11. Add bok chou and white parts of scallion and cook another 3 to 4 minutes, stir occasionally.
12. Add clam juice, water, lime juice, fish sauce, soy sauce, sugar and strained mussel broth.
13. Bring to simmer.
14. While heating, remove mussels from shells ( reserve any juice), strain and add liquid to soup; add mussels.
15. Simmer another 2 to 3 minutes, garnish with cilantro and scallion greens.