Tag Archives: mussels

Indian Mussels Fry

Recipe adapted from http://allrecipes.co.in/recipe/11852/mussels-fry.aspx

Serves: 2

What you need:
  • 200g Frozen mussels
  • 2 Tbsp Coconut oil
  • 1 Tbsp Ginger, minced
  • 1 Tbsp Garlic, minced
  • 2 Onions, finely chopped
  • 1 Tomato, diced
  • 2 Green chillies, slit
  • 5 Curry leaves
  • 1/2 tsp Turmeric powder
  • 2 tsp Chilli powder
  • 2 tsp Coriander powder
  • 1 tsp Garam masala
  • 1/2 tsp Fennel seeds
How to put this together:
  1. Bring a pot of water to boil, add frozen mussels, leave for 1 mins. Drain.
  2. Heat oil on low heat, add minced ginger + garlic. Fry until fragrant.
  3. Add onions. Fry until translucent.
  4. Add tomatoes + green chillies + curry leaves. Fry until tomato is soft.
  5. Add tumeric powder + chilli powder + coriander powder + garam masala + fennel seeds. Fry until fragrant. Add a splash of water to prevent it from burning.
  6. Add mussels. Fry until well browned & dry.
  7. Taste & season with salt.
  8. Serve with rice or chapati

Soft Mussel Omelette (ออส่วนหอยแมลงภู่)

Serves: 2

What you need:
  • 1 cup Frozen mussels (or oyster, or mixed seafood)
  • 2 Tbsp Tapioca flour
  • 4 Tbsp Water
  • 1 Tbsp Thai seasoning sauce (I use golden mountain brand)
  • 1 tsp Soy sauce
  • A pinch of Pepper powder
  • 1 Tbsp Spring onions, chopped
  • 1 Tbsp Coriander, chopped
  • 3 Tbsp Oil
  • 1 clove Garlic, minced
  • 2 eggs
  • 2 cups Beansprouts
  • 2T Srirasha sauce
  • 2T Thai sweet chilli sauce
How to put this together:
  1. In a pot, bring 4 cups of water to boil. Blanch mussels until just cooked. Drain. Set aside.
  2. Make dipping sauce by mixing together sriracha sauce + sweet chilli sauce. Mix well.
  3. In a bowl, add tapioca flour + water + seasoning sauce + soy sauce + pepper + spring onions + coriander. Mix well. Give it a taste if you want, and adjust seasoning.
  4. Add drained mussels to the sauce mixture. Mix well.
  5. Heat 1 Tbsp oil in a pan on high heat. Add beansprouts. Fast fry until just done. About 30 secs – 1 min. Transfer to serving plate.
  6. Heat 2 Tbsp oil in a pan on medium heat. Add garlic. Fry until fragrant.
  7. Add eggs. Briefly stir to mix egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks.
  8. While the eggs are still runny, add mussel mixture. Fry quickly until all everything is well mixed. Egg & tapioca mixture should still be soft & gooey.
  9. Serve on top of beansprouts
  10.  

    Serve immediately with dipping sauce.

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Mussel Soft Omelette

Course Main Course, Side Dish
Cuisine Chinese, Thai
Keyword Chinese, Mussel, Omelette, Thai
Prep Time 5 minutes
Cook Time 13 minutes
Servings 1 person

Ingredients

  • 1 cup Frozen mussels or oyster, or mixed seafood
  • 2 Tbsp Tapioca flour
  • 4 Tbsp Water
  • 1 Tbsp Thai seasoning sauce I use golden mountain brand
  • 1 tsp Soy sauce
  • A pinch of Pepper powder
  • 1 Tbsp Spring onions chopped
  • 1 Tbsp Coriander chopped
  • 3 Tbsp Oil
  • 1 clove Garlic minced
  • 2 eggs
  • 2 cups Beansprouts
  • 2 Tbsp Srirasha sauce
  • 2 Tbsp Thai sweet chilli sauce

Instructions

  • Make dipping sauce by mixing together sriracha sauce + sweet chilli sauce. Mix well.
  • In a pot, bring 4 cups of water to boil. Blanch mussels until just cooked. Drain. Set aside.
  • In a bowl, add tapioca flour + water + seasoning sauce + soy sauce + pepper + spring onions + coriander. Mix well. Give it a taste if you want, and adjust seasoning.
  • Add drained mussels to the sauce mixture. Mix well.
  • Heat 1 Tbsp oil in a pan on high heat. Add beansprouts. Fast fry until just done. About 30 secs – 1 min. Transfer to serving plate.
  • Heat 2 Tbsp oil in a pan on medium heat. Add garlic. Fry until fragrant.
  • Add eggs. Briefly stir to mix egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks.
  • While the eggs are still runny, add mussel mixture. Fry quickly until all everything is well mixed. Egg & tapioca mixture should still be soft & gooey.
  • Place on top of beansprouts
  • Serve immediately with dipping sauce.

Thai Style Mussel Fritters (หอยทอด แป้งกรอบ)

This recipe is not for the faint hearted – it uses a lot of oil to achieve the crispiness. If you’re health conscious then look away now. We don’t make this very often, but when we do it’s so satisfying.

Serves: 1

What you need:

  • 4 Tbsp oil (rice bran oil seems to make it extra crispy, but any vegetable oil will do)
  • 10-20 mussels (depending on size and your preference)
  • 2 Tbsp rice flour
  • 1 Tbsp tempura flour (Gogi brand)
  • 1 Tbsp arrowroot powder
  • pinch white pepper powder
  • 6 Tbsp ice-cold water
  • 1 egg
  • 1 tsp soy sauce or seasoning sauce
  • a handful (about 120g) bean sprouts
  • 1 tsp chopped spring onions
  • Sriracha sauce

How to put this together:

  1. Wash & drain mussels
  2. Mix together rice flour + tempura flour +arrowroot powder + pepper. Slowly add cold water, and mix well.
  3. In a separate bowl, put egg + seasoning sauce. Briefly beat it together. You should still see ribbons of egg whites & yolks separately. We do NOT want omelette consistency
  4. Using a flat pan, heat oil until very hot. Turn the stove down to medium heat.
  5. Give the flour mixture another stir, as they tend to separate & sit at the bottom of the bowl. Add mussels.
  6. Using a rice spoon, spoon the mixture and “splash” in the pan. Keep splashing it around the pan so that you don’t end up with one thick clump in one corner. Try and get the “lace” effect round the edges.
  7. Using rice spoon again, spoon the egg mixture and scatter it over the fritter (which should become a bit firm now)
  8. When the fritter is a bit firm, using two spatulas, split the fritter into 4 quarters
  9. Wait until the bottom is nice & crispy, then flip over the 4 pieces
  10. Keep frying until the egg side is also crispy
  11. Push the fritters into one side of the pan
  12. In the remaining empty area in the pan, add bean spouts + spring onions. Give it a very quick fry (10-15 seconds).
  13. Serve immediately with Sriracha sauce.