In large pot w/lid, combine wine, lemon juice, onion, celery, bay leaf, garlic & cilantro sprigs. Boil, add mussels, cover & steam til they open, 3-4 min. (Don't overcook; they get a second cooking late) Remove mussels w/slotted spoon & cool. Strain liquid through strainer lined w/several layers of cheesecloth. should be 3 cups.
Break up noodles, cover w/hot water & soak, 10-15 min.
In heavy pot, heat oil. Add crushed chilies, zest, remaining garlic & ginger. Saute til tender, 1-2 min; don't let ingredients brown. Add bok choy & white parts of scallion & cook another 3-4 min, 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 any juice, strain & add liquid to soup; add mussels. Simmer another 2-3 min, garnish w/cilantro & scallion greens.
Source: Fine Cooking