Thai Seafood Crepe Amuse Bouche | Club House for Chefs

Ingredients

• Crepe | Serves 4
• 2/3 cup AP Flour
• 2 each Eggs, large
• 1 cup Milk
• 1/4 tsps Salt
• 1/8 tsps
• 2 tbsps Butter, Melted
• Thai Green Curry Mayo | Serves 4
• 3 tbsps Mayo
• 1 tsps Thai Kitchen Green Curry Paste
• 1/2 tsps Siracha, to taste
• Seafood Filling | Serves 4
• 10 Mussels
• 1/2 cup Shrimp, cleaned and chopped small
• 1/4 cup White Wine
• 2 tbsps Lemon juice
• 1/2 tsps Chives, fresh
• 1/2 tsps Thyme, fresh
• 1/2 tsps Salt, to taste
• 1/2 tsps
• 1 each Egg yolk
• 1/2 cup Bread crumbs
• 10 Clams
• 1 Lemon, halved
• 1/2 each Onion, small dice
• 2 tbsps Shallot, minced
• 1 Clove Garlic, minced
• 1 Red Bell Pepper, small dice
• 2 tbsps Thai Kitchen Green Curry Paste
• 1 cup Scallop, chopped small