Title: Thai Mussel Soup
Categories: Soups
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini