Ingredients Jump to Instructions ↓

  1. 24 (about 1 kg) large mussels

  2. 2 tb Oil

  3. 1 sm Onion, finely chopped

  4. 2 ts Finely chopped fresh ginger

  5. 1 Clove garlic, crushed

  6. 1 Stem fresh lemon grass,

  7. -finely chopped 1 ts Shrimp paste

  8. 500 White fish fillets, chopped

  9. 1 Egg white

  10. 1 tb Cream

  11. 1 tb Chopped fresh basil

  12. 2 sm Fresh red chillies, sliced

  13. 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

  14. 3 minutes until mussels begin to open. Drain mussels, rinse under cold water; drain well. Remove and discard top shell from each mussel.

  15. 2: Heat oil in pan, add onion, ginger, garlic and lemon grass, cook,

  16. 1 minute; cool.

  17. 3: Blend or process fish, egg white and cream until smooth. Combine

  18. 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

  19. 3 minutes or until fish mixture is cooked through. Makes

  20. 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,

  21. 1991. ISBN

  22. 0-94912833-3 Posted by Stephen Ceideberg; August


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