Recipe for Thai Spiced Mussel Soup with Leeks and Carrot Spaghetti

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Yield:

Ingredients:

Amount	Ingredient
1 x	onion sliced
2 x	long galangal slices or 4 of ginger
2 x	fresh serrano or Thai bird chiles stemmed, sliced
4 x	lemon grass stalks, white part only sliced
4 x	kaffir lime leaves
2 tbl	3-Crab fish sauce
8 cup	chicken stock
1 lb	Prince Edward Island Mussels cleaned, prepped
2 lrg	leeks, white part only julienned
1 x	carrot spaghetti-cut,
	or fine julienned
	Salt to taste
	Freshly-ground white pepper to taste

Instructions:

Instructions: In a hot wok coated with oil saute 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.

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