Thai Mussel Soup

Directions

In large pot with lid, combine wine, lemon juice, onion, celery, bay leaf, garlic and cilantro sprigs.

Boil, add mussels, cover and steam til they open, 3 to 4 minutes.

(Don’t overcook; they get a second cooking late)

Remove mussels with slotted spoon and cool.

Strain liquid through srainer lined with several layers of cheesecloth.

Should be 3 cups.

Break up noodles, cover with hot water and soak, 10-15minutes.

In heavy pot, heat oil.

Add crushed chilies, zest, remaining garlic and ginger.

Sauté til tender, 1-2minutes; don’t let ingredients brown.

Add bok chou and white parts of scallion and cook another 3 to 4 minutes, 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 any juice), strain and add liquid to soup; add mussels.

Simmer another 2 to 3 minutes, garnish with cilantro and scallion greens.