Steamed Mussels with Creamy Fish Filling
Yield
6 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
mussels
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | small |
onions
finely chopped |
|
| 2 | teaspoons |
ginger
fresh, finely chopped |
|
| 1 | clove |
garlic
crushed |
|
| 1 | Stem |
lemongrass
finely chopped |
*
|
| 1 | teaspoon |
shrimp paste
|
*
|
| 500 | grams |
fish fillets
chopped |
|
| 1 | each |
egg whites
|
*
|
| 1 | tablespoon |
cream
|
|
| 1 | tablespoon |
basil
fresh, chopped |
|
| 2 | small |
red chili peppers
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
mussels
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | small |
onions
finely chopped |
|
| 1E+1 | ml |
ginger
fresh, finely chopped |
|
| 1 | clove |
garlic
crushed |
|
| 1 | Stem |
lemongrass
finely chopped |
*
|
| 5 | ml |
shrimp paste
|
*
|
| 5E+2 | grams |
fish fillets
chopped |
|
| 1 | each |
egg whites
|
*
|
| 15 | ml |
cream
|
|
| 15 | ml |
basil
fresh, chopped |
|
| 2 | small |
red chili peppers
chopped |
*
|
Directions
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.
