Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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