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Steam Mussels


Spicy Steamed Fresh Mussels


. .
11/2 lbs. Fresh mussels
6 oz White fish fillets
6 oz. Fresh raw prawns(shrimps)
1 tsp. Garlic, minced
1 tsp. Palm sugar
1 tsp. fresh ground pepper
2 tbsp Fresh coriander, finely chopped
1 tsp. Lime rind, finely grated
2 tbsp. Green onions(scallions), finely chopped
2 medium size Red chillies, chopped finely
4 tsp. Thai fish sauce
3 tsp. Cornflour
1 Egg white


Scrub, beard and wash well the mussels, discard anything that is not tightly closed.

Steam in a wok or deep saucepan in medium to low heat until all the shell are open, any unopened shell discard them because they dead and taste bad.

Remove all the top shells and discard.

Chopped finely the fish and shrimps or run into a blender, mix the garlic, sugar and all the other ingredients, mix into the fish and shrimps.

Cover each mussel with spoonful of the mixture to mould over the mussels.

Steam over boiling water for 10 minutes or until the mixed paste is cooked.

Serve warm or at room temperature

Serve 6 people.



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Last modified: May 26, 2003