Spicy Thai Mussels

Serves 2
Recipe By: Ming Tsai

2 tablespoons canola oil
1 each -- red and green
jalapenos, sliced into thin rings (1 to 2)
2 tablespoons garlic -- chopped
1/2 cup shallots -- thinly sliced
1 cup green papaya -- julienned
2 tablespoons lemongrass -- finely chopped
1 pound mussels cleaned and de-bearded
1 cup red and yellow cherry tomatoes (equal -- sliced in half
parts)
1 1/2 cups white wine
1/4 cup fish sauce
1/4 cup fresh lime juice
2 tablespoons butter
1/2 cup cilantro -- leaves only
1/2 cup Thai basil -- leaves only
5 scallions -- thinly sliced, for
garnish

In a non-reactive saucepan, coated with the canola oil over medium- high
heat, saute the jalapenos, garlic, shallots, green papaya, and lemongrass
until the shallots are soft, about three minutes. Add the mussels,
tomatoes, wine, fish sauce, lime juice, butter, cilantro, and Thai basil.
Allow the mixture to simmer covered, until all the mussels have opened,
about 4 to 5 minutes. Immediately pour the mussels with broth into a large
bowl and garnish with the scallion greens.

http://www.terrypogue.com/Terry

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/