*  Exported from  MasterCook  *
 
                              THAI MUSSEL SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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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