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Yum Hoi Mang-Pu (Mussel Salad

Yum Hoi Mang-Pu (Mussel Salad recipe image
This Thai main features Mussels, Raw, Shelled, Clean, Frsh Lemongrass. It delivers a pleasant kick of heat, bright, zesty notes. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 685.0
Dietary: Gluten-free
Description
This Thai main features Mussels, Raw, Shelled, Clean, Frsh Lemongrass. It delivers a pleasant kick of heat, bright, zesty notes. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 cup Mussels, Raw, Shelled, Clean
  • 2 tablespoon Frsh Lemongrass, Sliced Fine
  • 1/4 cup Shallots, Sliced.
  • 10 Hot Fresh Thai Chili Peppers
  • 1 Leaf Lettuce.
Directions
  1. 1
    Fresh Mint Leaves.
  2. 2
    tb Fish Sauce.
  3. 3
    tb Lime/Lemon Juice.
  4. 4
    Large Mild Red Chili Pepper.
  5. 5
    Select only good quality, plump, fresh mussels, shelled and debearded.
  6. 6
    Put the raw mussels into a strainer and drain well.
  7. 7
    Wash the lemongrass stalk, trim off the leaves and woody top portion and discard.
  8. 8
    Slice the stalks into fine rings till you have the required quantity.
  9. 9
    If possible, use only the tender lower portions of the stalk.
  10. 10
    Peel the shallots, and also slice fine.
  11. 11
    Wash the mint leaves, and use the leaves whole.
  12. 12
    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.
  13. 13
    Bring a pot of water to a
  14. 14
    boil and blanch the mussels, using the strainer, quickly in the boiling water.
  15. 15
    Put the mussels into a bowl, let cool then add lime/lemon juice and fish sauce and mix well.
  16. 16
    Add the sliced lemongrass, sliced shallots, crushed chili peppers, mixed together.
  17. 17
    Add mint leaves, and lightly toss together.
  18. 18
    Serve on a platter lined with leaves from the lettuce, and
  19. 19
    garnish with some extra mint leaves and slices of the mild red chili pepper.
  20. 20
    Serve the remaining lettuce leaves on the side as an accompaniment.
  21. 21
    Translated by Padej Gajajiva from "Homemaker - Book 2"

Nutrition Facts

Servings 4

Amount Per Serving
Calories 685.0kcal
% Daily Value *
Total Fat 9.6g15%
Saturated Fat 1.7g9%
Cholesterol 25.8mg9%
Sodium 83.2mg4%
Total Carbohydrate 163.6g55%
Dietary Fiber 63.0g252%
Sugars 7.6g
Protein 42.6g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, chili, clean, fine, fresh, frsh, hoi, lemongrass, lettuce, main, mangpu, mussel, mussels, peppers, raw, salad, seafood, shallots, shelled, sliced
Read it online: https://www.chefs-mate.com/recipe/yum-hoi-mang-pu-mussel-salad/