• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Steamed Mussels with Creamy Fish Filling

  • Recipe Submitted by on

Category: Seafood, Thai

 Ingredients List

  • 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?