Steamed mussels with creamy fish filling
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | (about 1 kg) large mussels | |
| 2 | tablespoons | Oil |
| 1 | small | Onion, finely chopped |
| 2 | teaspoons | Finely chopped fresh ginger |
| 1 | Clove garlic, crushed | |
| 1 | Stem fresh lemon grass, finely chopped | |
| 1 | teaspoon | Shrimp paste |
| 500 | White fish fillets, chopped | |
| 1 | Egg white | |
| 1 | tablespoon | Cream |
| 1 | tablespoon | Chopped fresh basil |
| 2 | smalls | 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 Women's Weekly Home Library, 1991. ISBN 0-94912833-3 Posted by Stephen Ceideberg; August 9 1993.