Steamed mussels with creamy fish filling
Yield: 6 Servings
Ingredients:
- 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
Instructions:
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.
