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Title: Steamed Mussels with Creamy Fish Filling
Categories: Thai, Seafood, Ceideburg 2
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. 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.
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