| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Soups | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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