- Home
- Mexican
- How To make Steamed Mussels with Creamy Fish Filling
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
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.
See the full recipe here:
Head over to our Signature Series page to get exclusive access to more videos like this one:
Become a member of the Great British Chefs Club:
Subscribe to Great British Chefs YouTube channel:
Follow Great British Chefs here:
Facebook:
Instagram:
Twitter:
Pinterest:
Visit our shop:
Crusty mussel bake: with homemade velouté sauce
Join my online French cooking classes ????????: If you like Mussels and Mushroom , you will love that casserole recipe.
The Moules au gratin (as it is called in France) is a great recipe for any occasions. This delicious recipe is composed of Mussels pre cooked in the Mariniere style which are then mixed with a duxelle of Mushrooms and a creamy shellfish veloute. The Mussel bake can be topped with cheese or bread crumbs before it is broiled for a few minutes in the oven.
Ingredients:
For the mussels:
• 1 kg of mussels
• 20 grams of shalllots
• 100 ml white wine
• 100 ml of shellfish stock
• 10 grams of chopped parsley
For the Duxelle of Mushrooms:
• 150 grams of Button mushrooms finely chopped (use food processor)
• 10 grams of unsalted butter
• 10 grams of finely chopped shallots
• 25 ml of white wine
• 1 generous tablespoon of chopped parsley
• Salt 1 pinch
• A squeeze of lemon juice
For the mussel veloute:
• 10 grams of butter
• 20 grams of shallot
• 50 ml of white wine
• 200 ml of mussel cooking juices
• 200 ml of shellfish stock (or crab stock)
• 100 ml of heavy cream / full cream 45%fat content min.
• 20 grams of beurre manie ( 10 gram butter / 10 grams plain flour)
• Up to 150 grams of Duxelle of mushrooms
• All the unshelled mussels cooked previously
Full printable recipe here:
Traditional Creamy Mussel Chowder
Easy, wholesome seafood chowder with New Zealand Greenshell mussels
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
Get the full recipe:
Get a copy of my new book:
US AMAZON:
UK AMAZON:
BARNES & NOBLE:
Check out my meal planning website:
Use the code DONAL20 for 20% off at the checkout.
Subscribe to my channel:
Follow me on Twitter:
Like my Facebook page:
Follow me on Instagram:
Follow me on Pinterest:
Shop for my Kitchen Equipment Essentials:
Check out my cookbooks:
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!
Get the recipe ▶
Subscribe to Food Network ▶
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#BobbyFlay #FoodNetwork #SteamedMussels
Bobby Flay's Steamed Mussels | Food Network
Mussels in French Roquefort Sauce | French Bistro Recipe
Some tips:
When purchasing mussels be sure they smell like the ocean.
A fishy smell is not good
Don't buy any whose shells are cracked or open, those are likely dying or dead.
A fresh mussel contains a small amount of seawater that is important for the flavor of your recipe.
Clean the mussels under a running tap and don’t leave them in the water, this avoids losing the seawater they contain.
Mussels are best cooked the day you purchase them, but if you keep them overnight in your refrigerator, pour a handful of course sea salt over your mussels and they keep their shell’s closed
Ingredients for 4 persons:
4 to 5kg mussels
4 to 5 shallots
1 glass of white wine
600gr Roquefort (blue cheese)
1 liter of liquid cream
1 tsp thyme
1 tsp oregano
1 tsp crushed black pepper
Butter
Parsley (optional)
The gourmet Gambit web site;
Watch more Recipes here:
Facebook:
YOUTUBE MUSIC LIBRARY:
As We Go: The 126ers
Lonesome Avenue: The 126ers
Lone Trail: Silent Partners