Thai Spiced Mussel Soup with Leeks and Carrot Spaghetti 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
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.
Thai Spiced Mussel Soup with Leeks and Carrot Spaghetti printer friendly version located here. (Just the recipe. Nothing else.)
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