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2 cup White Wine
2 Tablespoon Lemon juice
1 Onion, chop
1 Bay Leaf
2 Tablespoon Garlic, chop
8 Cilantro sprigs
2 lb Mussels, clean
4 oz Rice Noodles/Vermicelli
2 Tablespoon Oil
2 Serrano Chilies, crush lightly
1 Tablespoon Lime zest, grate
1 Tablespoon Garlic, chop
1 Tablespoon Ginger-root,mince
2 cup Bok Choy, chop
8 Scallion, slice thin, seperated
2 cup Clam juice
1 cup Water
2 Tablespoon Lime juice
2 Tablespoon Fish Sauce
1 Tablespoon Soy Sauce
1 teaspoon Sugar
2 Tablespoon Cilantro, chop
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In large pot with lid, combine wine, lemon juice, onion, celery, bay leaf, garlic and cilantro sprigs. Boil, add mussels, cover and steam till they open, 3-4min. (Don’t overcook; they get a second cooking late) Remove mussels with slotted spoon and cool. Strain liquid through strainer lined with several layers of cheesecloth. should be 3 cups. Break up noodles, cover with hot water and soak, 10-15min. In heavy pot, heat oil. Add crushed chilies, zest, remaining garlic and ginger. Saute till tender, 1-2min; don’t let ingredients brown. Add bok choy and white parts of scallion and cook another 3-4min, 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 with cilantro and scallion greens.
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