Recipe - Bistro Mussels With Vietnamese Sauce

VIETNAMESE SAUCE
1 tablespoon Chopped garlic
2 tablespoon Peeled; julienned fresh
; ginger
3 cup Fish stock
1 tablespoon Tamarind paste; seeds
removed
1 tablespoon Instant sour paste;
(optional)
One fourth cup Finely ground; peeled fresh
; lemongrass
1 Lime; Zest of
3 tablespoon Freshly squeezed lime juice
4 ds Fish sauce
1 teaspoon Chile paste
One fourth cup Cornstarch
3 pound Mussels; scrubbed and
; debearded

To prepare the sauce, place the garlic, ginger, and fish stock in a
large saucepan and bring to a boil over high heat. Add the tamarind
paste, sour paste, ground lemongrass, zest, and lime juice. Reduce
the heat and simmer, uncovered, for about 10 minutes to reduce
slightly. Add the fish sauce and chile paste and stir well. Put the
cornstarch in a small bowl and stir in enough cold water to soften
it. Return the sauce to a boil over high heat and whisk the
cornstarch into the boiling sauce. Taste, adjust seasonings, and set
aside.

To prepare the mussels, place them in a large stockpot. Add the sauce
and cook over high heat for about 10 minutes, or until the mussels
open. Place the mussels in a large bowl and pour the sauce over the
top. Serve hot.

Converted by MC_Buster.

Per serving: 409 Calories (kcal); 12g Total Fat; (28% calories from
fat); 41g Protein; 25g Carbohydrate; 107mg Cholesterol; 1152mg Sodium
Food Exchanges: One half Grain(Starch); 5 One half Lean Meat; 0 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.