Title: Thai Spiced Mussel Soup with Leeks And Carrot Spaghetti
Categories: Eastwest2
Yield: 4 servings

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.

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.