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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
How to Cook Asian Style Mussels!
Love seafood? This creamy, spicy and aromatic bowl of steamy Thai style mussels by Jeremy for Wok Wednesday is a delicious dish and perfect for sharing.
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- How to Cook Asian Style Mussels! | Wok Wednesdays -
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Simple Mussels Dish | Cooked in Cider & Leek Cream
Simple Mussels Dish | Cooked in Cider & Leek Cream
Easy way how to #cook #mussels. In a creamy #cider sauce with leeks and parsley.
Quick & delicious served with some crusty bread.
You will need:
For 2 people
2 lbs/ 900g Fresh Mussels
1 Large Leek
1 Large Knob of Butter
1 Bottle Dry Cider (+ 1 To Drink!)
1 Cup Cream
1 Bunch Parsley Chopped
Few Turns of Milled Black Pepper
Crusty Bread to Serve
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:
Links from the video:
How to Clean Mussels |
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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;
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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:
Canned Mussels Can Be Tasty!
This is a ridiculously delicious. It´s filled with flavour. You need no cheese and not a lot of sauce to get a rich taste of seafood and the canned mussels really do the trick!
INGREDIENTS
Leek, springonion or yellow onion
Crème Fraiche
Salt
Pepper
Canned Mussels