*  Exported from  MasterCook  *
 
                    Yum Hoi Mang-pu - Thai Mussel Salad.
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
       1 c  Mussels, Raw, Shelled, Clean
       2 tb Frsh Lemongrass, Sliced Fine
     1/4 c  Shallots, Sliced.
      10    Hot Fresh Thai Chili Peppers
            Fresh Mint Leaves.
       2 tb Fish Sauce.
       2 tb Lime/Lemon Juice.
       1    Large Mild Red Chili
            Pepper.
       1    Leaf Lettuce.
  
   Select only good quality, plump, fresh mussels, shelled and debearded. Put
   the raw mussels into a strainer and drain well.
   
   Wash the lemongrass stalk, trim off the leaves and woody top portion and
   discard.  Slice the stalks into fine rings till you have the required
   quantity.  If possible, use only the tender lower portions of the stalk.
   Peel the shallots, and also slice fine.  Wash the mint leaves, and use the
   leaves whole.
 
   Wash the hot fresh Thai chili peppers (substitute milder chili if desired),
   and lightly crush with a heavy object or the flat of a knife.
   
   Bring a pot of water to a boil and blanch the mussels, using the strainer,
   quickly in the boiling water.  Put the mussels into a bowl, let cool then
   add lime/lemon juice and fish sauce and mix well.  Add the sliced
   lemongrass, sliced shallots, crushed chili peppers, mixed together.  Add
   mint leaves, and lightly toss together.
   
   Serve on a platter lined with leaves from the lettuce, and garnish with
   some extra mint leaves and slices of the mild red chili pepper.  Serve the
   remaining lettuce leaves on the side as an accompaniment.
   
   Translated by Padej Gajajiva from "Homemaker - Book 2 by Ponsee Gajajiva.
  
 
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