| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Vietnamese | Caprial1 | 4 | servings |
INGREDIENTS
| 1 | tb | Chopped garlic |
| 2 | tb | Peeled; julienned fresh |
| ; ginger | ||
| 3 | c | Fish stock |
| 1 | tb | Tamarind paste; seeds removed |
| 1 | tb | Instant sour paste; (optional) |
| 1/4 | c | Finely ground; peeled fresh |
| ; lemongrass | ||
| 1 | Lime; Zest of | |
| 3 | tb | Freshly squeezed lime juice |
| 4 | ds | Fish sauce |
| 1 | ts | Chile paste |
| 1/4 | c | Cornstarch |
| 3 | lb | Mussels; scrubbed and |
| ; debearded |
INSTRUCTIONS
VIETNAMESE SAUCE To prepare the sauce, place the garlic, ginger, and fish stock in a large saucepan and bring to a boil over high heat. Add the tamarind paste, sour paste, ground lemongrass, zest, and lime juice. Reduce the heat and simmer, uncovered, for about 10 minutes to reduce slightly. Add the fish sauce and chile paste and stir well. Put the cornstarch in a small bowl and stir in enough cold water to soften it. Return the sauce to a boil over high heat and whisk the cornstarch into the boiling sauce. Taste, adjust seasonings, and set aside. To prepare the mussels, place them in a large stockpot. Add the sauce and cook over high heat for about 10 minutes, or until the mussels open. Place the mussels in a large bowl and pour the sauce over the top. Serve hot. Converted by MC_Buster. Per serving: 409 Calories (kcal); 12g Total Fat; (28% calories from fat); 41g Protein; 25g Carbohydrate; 107mg Cholesterol; 1152mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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