Ingredients

• 1 sliced onion
• 2 long slices of galangal or 4 of ginger
• 2 fresh serrano chiles or fresh Thai bird chilies, de-stemmed, sliced
• 4 stalks lemon grass, white part sliced
• 4 kaffir lime leaves
• 2 tablespoons 3-Crab fish sauce
• 8 cups chicken stock
• 1 pound Prince Edward Island Mussels, cleaned and prepped
• 2 large leeks, white part julienned
• 1 carrot, spaghetti-cut, or fine julienne
• Salt and white pepper to taste
• Canola oil to cook

Instructions

1. In a hot wok coated with oil saute onions until caramelized. Add galangal, chilies, 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.