Title: Thai mussel soup
 Categories: Soups, Thai
      Yield: 6 Servings
 
      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