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Title: Steamed Mussels with Creamy Fish Filling
Categories: Thai Seafood Ceideburg
Yield: 6 Servings
| 24 | (about 1 kg) large mussels | |
| 2 | tb | Oil |
| 1 | sm | Onion -- finely chopped |
| 2 | ts | Finely chopped fresh ginger |
| 1 | Clove garlic -- crushed | |
| 1 | Stem fresh lemon grass -- | |
| Finely chopped | ||
| 1 | ts | Shrimp paste |
| 500 | White fish fillets -- | |
| Chopped | ||
| 1 | Egg white | |
| 1 | tb | Cream |
| 1 | tb | Chopped fresh basil |
| 2 | sm | Fresh red chillies -- |
| Sliced |
Picked up a couple of new mussel recipes from the Ozzie books Mark brought. Th is 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 wate r, 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 t op shell from each mussel.
2: Heat oil in pan, add onion, ginger, garlic and lemon grass, cook, stirrin g, 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 mix ture, 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. Coo k, covered tightly, over pan of boiling water, for about 3 minutes or until fi sh 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 Wo men's Weekly Home Library, 1991. ISBN 0-94912833-3 Posted by Stephen Ceideberg; August 9 1993.
Recipe By :
From: Kmeade@ids2.Idsonline.Com (The Medate: Tue, 06 Feb 1996 11:20:30 ~0500
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