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Add a photoServings: 6
Ingredients
- 24 lrg mussels, (about 1 kg)
- 2 Tbsp. oil
- 1 sm onion, finely minced
- 2 tsp finely minced fresh gin
- 1 x clove garlic, crushed
- 1 x stem fresh lemon grass, finely minced
- 1 tsp shrimp paste
- 1Â 1/4 lb white fish fillets, minced
- 1 x egg white
- 1 Tbsp. cream
- 1 Tbsp. minced fresh basil
- 2 sm fresh red chilies, sliced
Directions
- 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 warm red chili strips.
- 1. Scrub mussels; remove beards. Place mussels in pan, cover with cool water, bring to boil, simmer, covered, for about 3 min till mussels begin to open. Drain mussels, rinse under cool water; drain well. Remove and throw away top shell from each mussel.
- 2. Heat oil in pan, add in onion, ginger, garlic and lemon grass, cook, stirring, till onion is soft. Add in paste, cook, stirring, for 1 minute; cold.
- 3. Blend or possibly process fish, egg white and cream till smooth. Combine fish mix, onion mix and basil in bowl; mix well
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 6 servings | |
| Calories 148 | |
| Calories from Fat 63 | 43% |
| Total Fat 7.07g | 9% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.12g | |
| Cholesterol 24mg | 8% |
| Sodium 251mg | 10% |
| Potassium 510mg | 15% |
| Total Carbs 9.32g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.06g | 1% |
| Protein 11.7g | 19% |
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