Thai mussel soup Recipe

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Thai mussel soup

Artist:	_	Yield:	6
Categories:	Asian, Chinese, Ethnic, Soups & Stews, Thai	Rating:	0
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Ingredients:

2	cup	White wine
2	tbsp	Lemon juice
1	small	Onion, chop
1		Bay leaf
2	tbsp	Garlic, chop
8		Cilantro sprigs
2	lbs	Mussels, med, clean
4	oz	Rice noodles/vermicelli
2	tbsp	Oil
2	small	Serrano chilies, crush lightl
1	tbsp	Lime zest, grate
1	tbsp	Garlic, chop
1	tbsp	Gingerroot, mince
2	cup	Bok choy, chop
8		Scallion, slice thin, seperate
2	cup	Clam juice
1	cup	Water
2	tbsp	Lime juice
2	tbsp	Fish sauce
1	tbsp	Soy sauce
1	tsp	Sugar
2	tbsp	Cilantro, chop

Procedures:

1	In large pot w/lid, combine wine, lemon juice, onion, celery, bay leaf, garlic & cilantro sprigs.
2	Boil, add mussels, cover & steam til they open, 3-4min.
3	(don"t overcook; they get a second cooking late) remove mussels w/slotted spoon & cool.
4	Strain liquid through srainer lined w/several layers of cheesecloth.
5	Sholud be 3cups.
6	Break up noodles, cover w/hot water & soak, 10-15min.
7	In heavy pot, heat oil.
8	Add crushed chilies, zest, remaining garlic & ginger.
9	Saute til tender, 1-2min; don"t let ingredients brown.
10	Add bok chou & white parts of scallion & cook another 3-4min, stir occasionally.
11	Add clam juice, water, lime juice, fish sauce, soy sauce, sugar & strained mussel broth.
12	Bring to simmer.
13	While heating, remove mussels from shells ( reserve anu juice, strain & add liquid to soup; add mussels.
14	Simmer another 2-3min, garnish w/cilantro & scallion greens.