Yield: 4 servings
Measure | Ingredient |
---|---|
1 \N | Onion; sliced |
2 \N | Long galangal slices or 4 of ginger |
2 \N | Fresh serrano or Thai bird chiles; stemmed, sliced |
4 \N | Lemon grass stalks; white part only, sliced |
4 \N | Kaffir lime leaves |
2 tablespoons | 3-Crab fish sauce |
8 cups | Chicken stock |
1 pounds | Prince Edward Island Mussels; cleaned, prepped |
2 larges | Leeks; white part only, julienned |
1 \N | Carrot; spaghetti-cut, |
\N \N | Or fine julienned |
\N \N | Salt; to taste |
\N \N | Freshly-ground white pepper; to taste |
\N \N | Canola oil; to cook |
In a hot wok coated with oil sauté onions until caramelized. Add galangal, chiles, lemon grass and leaves. Deglaze with fish sauce. Add chicken stock and slowly simmer to a 20 percent reduction. Strain and keep hot. Check for seasoning.
In a very hot wok coated with oil stir-fry mussels until they start to open. Add leeks and carrots. Season. Check again for flavor. Serve immediately.
For Plating: Pour in bowls, enjoy.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B01) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 62 Calories (kcal); trace Total Fat; (11% calories from fat); 2g Protein; 6g Carbohydrate; 0mg Cholesterol; 4302mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.