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Title: Vietnamese Salad
Yield: 1

Ingredients

  2 1/4 lb mussels or clams
  1 1/2 c  dry white wine
      1    fresh basil large bunch
      2    carrots
      4 sm heads mixed salad greens
      7 oz peanuts; shelled and peeled
      1    vegetable oil
      1 tb lime juice
      1    garlic clove
    1/2 c  peanut oil
      3 tb fish sauce
      2 tb sugar
      1 sm fresh chili pepper
      1    fresh mint large bunch

Instructions

Soak the mussels/clams in a bowl containing cold water, until they stop
releasing sand. Cultivated mussels do not require long soaking. Wash the
mussels/clams, scraping off the beard.

Place the mussels/clams, wine and 1/3 of the basil leaves in a saucepan and
bring to a boil. Cover and cook for 5 minutes, until the mussels/clams
open.
Remove from the heat and allow the mussels/clams to cool in their liquid.
Discard any mussels/clams which did not open during cooking. Scoop the
mussels/clams out of their shells using a small spoon or knife.

Discard the shells. Peel and julienne the carrots. Wash and dry the salad
leaves. Tear into large pieces. Saut, the peanuts in a frying pan over
medium
heat with a small amount of oil until golden brown. Squeeze the lime. Peel
and
mince the garlic clove. Chop the chili pepper. Place the peanut oil, fish
sauce, lime juice, sugar, minced garlic and chili pepper in a bowl and
whisk
until the mixture is smooth. (This process may be done with a food
processor.)
Toss the lettuce, basil, and mint leaves with 2/3 of the sauce. Distribute
the
salad into servings bowls.

Arrange the mussels over the salad, and scatter the julienned carrots and
saut,ed peanuts over the salad/greens.

Pour over the rest of the sauce and serve.

Converted by MC_Buster.

Per serving: 2598 Calories (kcal); 213g Total Fat; (77% calories from fat);
54g Protein; 89g Carbohydrate; 7mg Cholesterol; 116mg Sodium
Food Exchanges: 2 Grain(Starch); 6 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit;
38 1/2 Fat; 2 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.

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