Thai Mussel Soup

Ingredients

475 ml wine
30 ml lemon juice
1 onion
1 bay leaf
26 gr garlic
8 cilantro sprigs
2 mussels
55 gr rice noodles
30 ml oil
2 serrano chilies
1 lime zest
16 gr gingerroot
2 bok choy
8 slices scallion
475 ml clam juice
240 ml water
30 ml lime juice
30 ml fish sauce
16 ml soy sauce
4 gr sugar
30 gr cilantro

Instructions

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.