| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Thai | Thai, Seafood, Ceideburg 2 | 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, sliced |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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