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Chef Don's
Favorite Cape Cod Seafood Recipes
Yum Hoi Mang Pu (Thai Mussel Salad)
Serves 4
1 cup Mussel Meat
2 Tbsp. Lemon Grass, fresh
1/4 cup Shallots, sliced thin
10 Prick Kee Noo (Thai chilies)
1 head Butter Lettuce (for the garnish)
1/4 cup Mint Leaves, chopped
2 Tbsp. Fish Sauce
Juice of 1/2 Lemon
Cook and clean the mussels. Place all ingredients
except for the lettuce into a bowl and mix well. Let sit for about an
hour. Shred the lettuce and place onto a serving dish. Spoon the
mussels over the lettuce and serve.
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