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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.
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Steamed Mussels With Smoky Bacon & Cider | Jamie Oliver
If you like seafood you’ll love this Jamie recipe. Plump mussels drenched in a creamy cider sauce with crisp, smoky bacon and a scattering of fresh herbs. Mop up the juices with thick slices of toasted ciabatta rubbed with garlic. Quick, easy and sustainable too.
This recipe first aired on Ch4 in 2011 as part of the Jamie’s Fish Supper series.
For more great recipes using sustainable fish and seafood make sure you check out Bart Van Olphen’s channel here:
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Sameer Taneja's Sea Bass, Mussel & White Wine Curry
This easy seafood curry from Sameer Taneja is quick to make and bursting with the south Indian flavours of coconut, curry leaves and mustard seeds. The twist? A good splash of white wine which adds plenty of bright, light, floral sweetness.
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How to cook shellfish! Recipe for IRISH Mussels with Creamy Cider Sauce!
This recipe allows for a great sharing bowl of comfort food, made superbly flavoursome with Irish cider, bacon & cream.
Serves: 4
Time: 25 mins
Ingredients (US & METRIC):
2kg/ 4 ½ lbs fresh mussels
25g/ ¼ stick butter
125g/ ⅔ cups bacon lardons or streaky bacon, diced
1 large shallot, peeled and finely chopped
2 cloves garlic, finely sliced
3 sprigs fresh thyme
1 heaped tsp Dijon mustard
300ml/ 1 ½ cups cider
4 tbsp double cream
Sea salt and freshly ground black pepper
Handful flat leaf parsley chopped
To serve:
Crusty bread
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Foolproof technique you can use to cook any fish filet and make a sauce with zero experience
Learn to how to shallow poach fish filets and make a sauce using the cooking juices with this basic fish cooking method. This will work with any fish filets including salmon.
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Any fish filet 2 to 4 pieces of 200 grams each
1 shallot ( finely diced)
30 grams butter (cut in small cubes)
1 tablespoon chopped parsley
100 to 150 ml white vermouth ( depending on how much fish you cook)
50 to 100 ml cream.
salt and pepper.
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Super Easy Fish Pie | Jamie Oliver - AD
This is a paid for Ad. This quick and delicious fish pie is full of flavour and lighter than traditional recipes. The usual white sauce is replaced with a colourful, fresh and zingy tomato salsa with a chilli kick. Topped with perfectly piped mash and cooked until golden, crispy and steaming hot. A winner of a family meal.
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Mussels with garlic white wine broth
Thanks to Immi for sponsoring this video! Go to and use code ragusea at checkout to save $5 on your order.
***RECIPE, MAKES ONE BIG PORTION, MULTIPLY AS NEEDED***
1 lb (454g) live mussels
1 cup white wine (237 mL)
4-5 cloves of garlic
1 small shallot
1 lemon (one is enough for a few portions)
1-2 tablespoons butter
1-2 tablespoons olive oil
red chili flakes
fresh herbs (I like fennel fronds)
salt
pepper
Pull any beards off of the mussels and wash them clean. Peel and chop the garlic, thinly slice or chop the shallot, pick and chop the herbs.
Melt the butter in a pot on moderate heat (I don't like to let the butter brown), dump in the garlic and shallot and cook them for a minute. Put in the wine and bring it to a boil. Grate in some of the lemon zest. Put in as many chili flakes as you want and grind in some pepper. Pour in the oil.
Dump the mussels in the pot, stir them around, cover and let them steam for a couple minutes before you start checking on them. Cook until the mussels open up, and stop before the meats appear to shrink — maybe 5 minutes, total. While you're waiting you can cut the lemon into wedges for the table.
Use a slotted spoon to fish the mussels out to a serving bowl. If you see any that didn't open, either toss those, or hold them over somewhere that's not the pot or bowl and pry them open — if they look and smell good inside, they're probably fine.
Taste the broth and consider adding salt and maybe a little lemon juice. Stir in the fresh herbs at the last second and pour the broth over the mussels. To eat them, I like to pull off the top shell (the one that isn't connected to the meat) and discard; take the shell with the meat and dip it into the broth to fill it up; slurp; repeat.