Steamed Mussels With Creamy Fish Filling Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
24: , (about 1 kg) large mussels
2 tbsp: Oil,
1 small: Onion, finely chopped
2 tsp: Finely chopped fresh ginger,
1 Clove: garlic, crushed
1: Stem fresh lemon grass, finely chopped
1 tsp: Shrimp paste,
500: White fish fillets, chopped
1: Egg white,
1 tbsp: Cream,
1 tbsp: Chopped fresh basil,
2 small: Fresh red chillies, sliced
Directions:
Picked up a couple of new mussel recipes from the Ozzie books Mark
brought. This on is from a book on Thai cooking and looks
outrageously good. The stuffing is molded onto a shell and garnished
with an "x" of hot red chili strips.
1: Scrub mussels; remove beards. Place mussels in pan, cover with
cold water, bring to boil, simmer, covered, for about 3 minutes until
mussels begin to open. Drain mussels, rinse under cold water; drain
well. Remove and discard top shell from each mussel.
2: Heat oil in pan, add onion, ginger, garlic and lemon grass, cook,
stirring, until onion is soft. Add paste, cook, stirring, for 1
minute; cool.
3: Blend or process fish, egg white and cream until smooth. Combine
fish mixture, onion mixture and basil in bowl; mix well, Spoon
mixture onto mussel in shells, smooth surface, top with chilli.
4: Just before serving, place mussels in bamboo steamer in single
layer. Cook, covered tightly, over pan of boiling water, for about 3
minutes or until fish mixture is cooked through.
Makes 6 servings.
Mussels can be prepared a day ahead.
Storage: Covered, in refrigerator. Freeze: Not suitable. Microwave:
Not suitable.
From "Easy Thai-style Cookery", Edited by Maryanne Blacker, The
Australian Womens Weekly Home Library, 1991. ISBN 0-94912833-3
Posted by Stephen Ceideberg; August 9 1993.
Source from luhu.jp
brought. This on is from a book on Thai cooking and looks
outrageously good. The stuffing is molded onto a shell and garnished
with an "x" of hot red chili strips.
1: Scrub mussels; remove beards. Place mussels in pan, cover with
cold water, bring to boil, simmer, covered, for about 3 minutes until
mussels begin to open. Drain mussels, rinse under cold water; drain
well. Remove and discard top shell from each mussel.
2: Heat oil in pan, add onion, ginger, garlic and lemon grass, cook,
stirring, until onion is soft. Add paste, cook, stirring, for 1
minute; cool.
3: Blend or process fish, egg white and cream until smooth. Combine
fish mixture, onion mixture and basil in bowl; mix well, Spoon
mixture onto mussel in shells, smooth surface, top with chilli.
4: Just before serving, place mussels in bamboo steamer in single
layer. Cook, covered tightly, over pan of boiling water, for about 3
minutes or until fish mixture is cooked through.
Makes 6 servings.
Mussels can be prepared a day ahead.
Storage: Covered, in refrigerator. Freeze: Not suitable. Microwave:
Not suitable.
From "Easy Thai-style Cookery", Edited by Maryanne Blacker, The
Australian Womens Weekly Home Library, 1991. ISBN 0-94912833-3
Posted by Stephen Ceideberg; August 9 1993.
Source from luhu.jp