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

    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