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Add a photoServings: 4
Ingredients
- 1 x onion sliced
- 2 x long galangal slices or possibly 4 of ginger
- 2 x fresh serrano or possibly Thai bird chiles stemmed, sliced
- 4 x lemon grass stalks, white part only sliced
- 4 x kaffir lime leaves
- 2 Tbsp. 3-Crab fish sauce
- 8 c. chicken stock
- 1 lb Prince Edward Island Mussels cleaned, prepped
- 2 lrg leeks, white part only julienned
- 1 x carrot spaghetti-cut,
- Â Â or possibly fine julienned
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- Â Â Canola oil to cook
Directions
- In a warm wok coated with oil saute/fry onions till caramelized. Add in galangal, chiles, lemon grass and leaves. Deglaze with fish sauce. Add in chicken stock and slowly simmer to a 20 percent reduction. Strain and keep warm. Check for seasoning.
- In a very warm wok coated with oil stir-fry mussels till they start to open. Add in leeks and carrots. Season. Check again for flavor. Serve immediately.
- For Plating: Pour in bowls, enjoy.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 502g | |
| Recipe makes 4 servings | |
| Calories 45 | |
| Calories from Fat 5 | 11% |
| Total Fat 0.51g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 749mg | 31% |
| Potassium 426mg | 12% |
| Total Carbs 4.59g | 1% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.21g | 1% |
| Protein 5.08g | 8% |
