Thai Mussel Soup

Recipe Ingredients

2 cups	474ml	White wine
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Onion - chopped (small)
1		Bay leaf
2 tablespoons	30ml	Garlic - chopped
8		Cilantro sprigs
2 lbs	908g / 32oz	Mussels - med, clean
4 oz	113g	Rice noodles/vermicelli
2 tablespoons	30ml	Oil
2 tablespoons	30ml	Serrano chilies - crush lightly (small)
1 tablespoon	15ml	Lime zest - grate
1 tablespoon	15ml	Garlic - chopped
1 tablespoon	15ml	Gingerroot - minced
2 cups	292g / 10oz	Bok choy - chopped
8		Scallion - slice thin,
		Separated
2 cups	474ml	Clam juice
1 cup	237ml	Water
2 tablespoons	30ml	Lime juice
2 tablespoons	30ml	Fish sauce
1 tablespoon	15ml	Soy sauce
1 teaspoon	5ml	Sugar
2 tablespoons	30ml	Cilantro - chopped

Recipe Instructions

In large pot w/lid, combine wine, lemon juice, onion, celery, bay leaf, garlic and cilantro sprigs. Boil, add mussels, cover and steam until they open, 3-4 min. (Don't overcook; they get a second cooking late) Remove mussels w/slotted spoon and cool. Strain liquid through strainer lined with several layers of cheesecloth. should be 3 cups. Break up noodles, cover w/hot water and soak, 10-15 min. In heavy pot, heat oil.

Add crushed chilies, zest, remaining garlic and ginger. Saute until tender, 1-2 min; don't let ingredients brown. Add bok choy and white parts of scallion and cook another 3-4 min, stir occasionally.

Add clam juice, water, lime juice, fish sauce, soy sauce, sugar and strained mussel broth. Bring to simmer. While heating, remove mussels from shells reserve anu juice, strain and add liquid to soup; add mussels. Simmer another 2-3 min, garnish w/cilantro and scallion, greens.

Source:
Fine Cooking, Feb/Mar '96

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