| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Thai |
Eastwest2 |
4 |
servings |
INGREDIENTS
| 1 |
|
Onion; sliced |
| 2 |
|
Long galangal slices or 4 of ginger |
| 2 |
|
Fresh serrano or Thai bird chiles; stemmed, sliced |
| 4 |
|
Lemon grass stalks; white part only, sliced |
| 4 |
|
Kaffir lime leaves |
| 2 |
tb |
3-Crab fish sauce |
| 8 |
c |
Chicken stock |
| 1 |
lb |
Prince Edward Island Mussels; cleaned, prepped |
| 2 |
lg |
Leeks; white part only, julienned |
| 1 |
|
Carrot; spaghetti-cut, |
|
|
Or fine julienned |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
|
|
Canola oil; to cook |
INSTRUCTIONS
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@krypto.net"
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.
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