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  • Thai Spiced Mussel Soup With Leeks And Carrot Spaghetti

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    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,
    •     or possibly fine julienned
    •     Salt to taste
    •     Freshly-grnd white pepper to taste
    •     Canola oil to cook

    Directions

    1. 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.
    2. 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.
    3. For Plating: Pour in bowls, enjoy.
    4. This recipe yields 4 servings.

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