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How To make Steamed Mussels with Creamy Fish Filling
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.
How To make Steamed Mussels with Creamy Fish Filling's Videos
Gordon Ramsay Shows How To Cook 5 Fish Recipes | The F Word
Gordon Ramsay demonstrates some delicious ways to cook fish.
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My Award Winning Fish Pie Recipe
This is how to make my Fish Pie with Cheesy Mash. This Fish Pie recipe has been handed down through generations.
Nothing beats a creamy fish pie for some hearty comfort food. Its soo good it was my winning dish when cooking on stage at Big Feastival!
Full recipe for the fish pie:
Use one of these for the perfect mash:
Ingredients for the Fish Pie:
2 1/2 lbs (1 kg) floury potatoes - such as maris piper, peeled and chopped into large chunks
3 tbsp butter
3 tbsp double heavy cream)
large pinch of salt and pepper
2 1/2 cups (600ml) full fat milk
2 boneless salmon fillets
1-2 boneless cod or haddock fillet
15 king prawns shrimp these can be cooked or raw (make sure they're de-veined)
2 tbsp plain/all-purpose flour OR 2 tbsp cornflour mixed with 2 tbsp cold water for gluten free
1 1/2 cups (150g) packed grated mature cheddar cheese
To serve:
1 tbsp chopped chives
Peas
Sweetcorn
#comfortfood #recipes #pie
Creamy Pasta with Mussels & Clam: POV Italian Cooking Episode 60
Seafood is a common part of the traditional Italian diet. Mussels and clams are common component of many Italian pasta dishes. This creamy pasta with mussels and clams is incredibly simple to make and is so quick that you can cook it quickly after work. After sweating the shallots a sauce is made from white wine, butter, heavy cream and clam juice to increase the seafood flavors. I use frozen mussels and clams in this recipe because my grocer did not have fresh shellfish here in Ohio when the mood to cook this dish hit me.
Enjoy POV Italian Cooking Episode 60! Please leave your comments, suggestions and feedback in the comments. Don’t forget to subscribe so you don’t miss an episode!
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Ang aking special secret para manatiling moist ang Baked Tahong! Chef RV
Coconut Milk Mussels | Creamy Mussels Recipe | Cooking Show
Coconut Milk Mussels | Creamy Mussels Recipe | Cooking Show
Hello everybody,
Today Cooking Show would like to show you how to cook mussels with coconut milk or mussel recipe. Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. The mussels that we show you today is from freshwater. We also call Krum Champus Tea.
#CookingShow #CoconutMilkMussels #CreamyMussels
Ingredients
-mussels 1kg
-tomato 4
-garlic 5 gloves
-cilantro 100g
-milk 100g
-coconut milk 200g
-rice wine 50g
-butter 100g
-white pepper 1/2tbsp
-oyster sauce 1tbsp
-fish sauce 1/2tbsp
-chicken powder 1tbsp
-sugar 1tbsp
Thank you for support, like, comment and subscribe my channel. We are happy to get ideas, comment to improve this channel. So please do not hesitate to give us advice via this channel, Cooking Show.
Thank you
Bobby Flay's Steamed Mussels | Food Network
Cook along with Bobby as he makes delicious and simple steamed mussels in a white wine sauce served with crusty bread!
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Steamed Mussels with Crusty Bread
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 20 min
Active: 15 min
Yield: 6 to 8 servings
Ingredients
2 tablespoons canola oil
1/2 large shallot, diced
3 cloves garlic, crushed with 2 teaspoons kosher salt and finely chopped to a paste
4 pounds mussels, scrubbed and debearded, such as Prince Edward Island mussels
1/2 cup dry, fruity white wine, such as Sauvignon Blanc
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1 teaspoon red chile flakes
3 tablespoons unsalted butter, cold
1 French baguette, torn into large pieces
Directions
Heat the oil in a large high-sided Dutch oven over medium heat until it begins to shimmer. Sweat the shallots and garlic by cooking for about 30 seconds. Add the mussels and wine; stir to combine.
Cover and cook, shaking the pot occasionally, until some of the mussels start to open, about 2 minutes. Sprinkle with the parsley and red chile flakes. Add the butter, cover and cook until all the mussels have opened and the flavors have infused, 1 to 2 more minutes.
Transfer the mussels to a large serving dish, discarding any that didn't open. Ladle the broth over the mussels and serve with chunks of the torn baguette.
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Bobby Flay's Steamed Mussels | Food Network