Creamy Fish Topped With Mussels And Prawns Food

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CREAMY FISH TOPPED WITH MUSSELS AND PRAWNS



Creamy Fish Topped With Mussels and Prawns image

Make and share this Creamy Fish Topped With Mussels and Prawns recipe from Food.com.

Provided by The Flying Chef

Categories     European

Time 23m

Yield 4 serving(s)

Number Of Ingredients 21

olive oil
4 firm white fish fillets (I used cod but any white fish is fine,sea bass, orange roughy, hake etc.. Just note there are two ca)
125 g mussels, meat
120 g peeled cooked prawns
3 garlic cloves, crushed
4 green onions
1 cup milk
1 teaspoon fish stock, powder
1/2 teaspoon vegetable stock powder
2 teaspoons cornflour
1 1/2 tablespoons lemon juice
1/2 cup dry white wine
135 ml sour cream
1/2 cup cream
1 teaspoon Dijon mustard
1 tablespoon gruyere cheese
1 tablespoon parmesan cheese
1/2 teaspoon dill
pepper
1 medium carrot, chopped
100 g green beans, trimmed

Steps:

  • Note make the sauce first and leave on heat as the fish fillets cooking time are very quick.
  • In a fry pan heat a little oil and cook garlic slightly, you don't want to burn it, add the green onion and cook for about 30 seconds to 1 minute.
  • Boil, steam or microwave carrots and beans until tender, set to one side.
  • Heat milk in pan, add both the stocks. Blend cornflour with a little water and add half the mixture stir until sauce thickens slightly.
  • Add sour cream, lemon juice, white wine, cream and mustard stir until thoroughly.
  • combined.
  • Add cheeses and stir until melted, add garlic onion mixture and dill. If the consistency of the sauce is not to runny like a broth, don't add the remaining cornflour. If it needs to be thickened up a little more to make it more of a sauce, this is where you add remaining cornflour. I add a little at a time until desired consistency. ( I don't know why but sometimes I need all of the cornflour and other times what I add in the beginning is enough.).
  • Add the carrots, beans, mussel meat, and prawns. Leave over low heat while you cook the fish, stir sauce occasionally.
  • Pour a little oil in a pan and heat. Pat fish on both sides lightly with flour, place fillet in pan (pan should be hot enough that fish sizzles when added, turn heat down to a medium high heat immediately) Cook, without moving fish, until edges of fillets are opaque and bottoms are golden brown, 3 to 4 minutes.
  • Turn the heat up on the sauce, so it is nice and hot when served. Turn fish over and cook again without moving fish, 3-4 minutes. This is for thick fillets, for thin it will only be 2-3 minutes a side.
  • To serve place a mound of mash potato in a large bowl, place fillet on top and pour sauce over.

Nutrition Facts : Calories 377.2, Fat 20.4, SaturatedFat 11.4, Cholesterol 167.6, Sodium 445.3, Carbohydrate 13.2, Fiber 1.7, Sugar 3.4, Protein 30.1

CREAMY FISH & MUSSEL SOUP



Creamy fish & mussel soup image

A healthy fish stew which takes just 30 minutes

Provided by Good Food team

Categories     Lunch, Main course, Snack, Soup, Supper

Time 25m

Number Of Ingredients 5

500g pack mussel in creamy sauce (find these in the chilled aisle)
1l strong, hot fish stock (we used Knorr Touch of Taste concentrate)
500g floury potato , cut into sugarcube-size pieces
200g mixed fish
small bunch flatleaf parsley

Steps:

  • Drain the sauce from the mussels into a large saucepan and add the stock. Tip in the potatoes, cover and bring to the boil. Once boiling, take off the lid and simmer for about 12 mins or until the potatoes are very tender.
  • Meanwhile, cut the fish into large chunks and roughly chop the parsley. Stir the fish and mussels into the soup, then bring back to a simmer for about 3 mins or until the fish has changed colour and flakes easily. Stir in most of the parsley, then serve scattered with the rest of the parsley and eat with crusty bread.

Nutrition Facts : Calories 185 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 72 grams protein, Sodium 3.45 milligram of sodium

BLACK RICE WITH MUSSELS AND SHRIMP



Black Rice With Mussels and Shrimp image

Make and share this Black Rice With Mussels and Shrimp recipe from Food.com.

Provided by Madigrind

Categories     Mussels

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup white rice
2 tablespoons olive oil
1 cup finely chopped leeks or 1 cup onion
2 minced garlic cloves
1 teaspoon fennel seed
1/2 teaspoon salt
1/2 cup white wine
1 (28 ounce) can diced tomatoes (drained)
1 (28 ounce) can tomato sauce
1 pinch crushed red pepper flakes
2 lbs mussels, beards removed
1 lb shrimp, peeled and deveined
4 tablespoons chopped flat leaf parsley

Steps:

  • Combine the rice with equal amounts water and cook according to directions on package set aside.
  • Heat the oil in a large pot over medium heat. Add the leeks or onions and cook until tender (about 5 minutes). Add garlic and fennel seeds and continue cooking for another minute. Add the wine and cook over high heat until about half has been absorbed. Stir in tomatoes, salt and red pepper.
  • Bring the tomato mixture to a boil. Add the mussels, cover and steam over high heat, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. Reduce the heat slightly, push the mussels aside and submerge shrimp in the liquid. Cook until the shrimp are uniformly cooked, 1 to 2 minutes. Adjust seasonings to taste.
  • To serve transfer the rice with a slotted spoon among four large, shallow, individual soup bowls. Ladle the mussels (discard ANY unopened ones, shrimp and broth on top. Garnish with parsley. Serve immediately.

CREAMY MUSSEL AND LEEK APPETISER



Creamy Mussel and Leek Appetiser image

We went out to eat right after Christmas and ate at one of our favourite hotels that do a Sunday brunch. I tried this mussel dish that they served in little espresso cups that was totally gorgeous. I told others in our party that they had to try them and everyone agreed that they were gorgeous. I tried to recreate them the other night as appetisers and they got the same response from all around the table that they were really good. I thought I had got it pretty close to the ones we tried at the brunch. I filled little ramekins with the mixture and garnished a plat with some salad greens and served a bread roll on the side and it made for a wonderful appetiser. They would also be great served at a party in little espresso cups like the hotel, I fell in love with the idea and plan to try it this way at our next big gathering.

Provided by The Flying Chef

Categories     Mussels

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

800 g mussels, scrubbed and cleaned and beards removed
1 (350 g) leeks, roughly chopped, I sliced it then quartered each slice
2 garlic cloves, crushed
2 tablespoons liquid garlic, seasoning, I use Maggi brand
2 teaspoons creamy French mustard, I use Maille brand Fine Gourmet
6 tablespoons white wine
1 1/2 teaspoons vegetable bouillon granules
400 ml cream (light or full fat is fine)
6 tablespoons grated parmesan cheese, divided use

Steps:

  • Add enough water to a pan to cover mussels, heat to boiling poimt, add mussels, cook until they open, about five minutes.
  • Drain mussels, rinse under cold water to cool, remove mussel meat from shells, place in a bowl and set to one side.
  • Heat a small amount of olive oil in a pan, add leeks and garlic cook until leeks soften.
  • Add garlic seasoning, mustard, wine, stock granules and cream, stir to combine.
  • Add 2 tablespoons of the grated Parmesan cheese, stir to melt cheese.
  • Add the mussels to leek mix, stir to combine.
  • In 4 ramekins divide the mussel mixture evenly, top each ramekin with the remainder of Parmesan cheese, approx 1 tablespoon each.
  • Bake in pre-heated oven of 190 degrees Celsius for about 6-8 Min's until browned and bubbly.

THAI STYLE MUSSELS, SHRIMP, OR FISH



Thai Style Mussels, Shrimp, or Fish image

I have made this using all three of the above seafood (separately) and I love the New Zealand mussels the best, but any of those are really good. Serve over rice, I use brown Basmati.

Provided by nsomniak6

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon peanut oil or 1 tablespoon canola oil
1 teaspoon sesame oil
3/4 cup green onion, chopped
1 cup thinly chopped red bell pepper
2 medium carrots, sliced
1 small yellow squash, sliced
1 small zucchini, sliced
3 garlic cloves, minced
1/4 teaspoon red curry paste (or more to taste)
1 teaspoon curry powder
1/2 teaspoon cumin
6 kaffir lime leaves, thinly sliced
grated lime zest
2 tablespoons fish sauce
2 -3 tablespoons brown sugar, to taste
1 (14 ounce) can unsweetened coconut milk
1 lb medium shrimp, raw peeled and deveined or 1 lb firm flesh white fish fillet, such as cod
1/2 cup cilantro
lime wedge

Steps:

  • Heat peanut oil in a 12" skillet on Med heat. Add sesame oil, onions, pepper, carrots and sauté about 5 minutes.
  • Add squash and zucchini and sauté another 2-3 minutes.
  • Add garlic and cook 30 seconds.
  • Add curry paste, curry powder, cumin and kaffir leaves or lime zest and stir to combine.
  • Add fish sauce and brown sugar and stir to combine.
  • Stir in coconut milk and bring to a boil.
  • Lower the heat and simmer for 5 minutes.
  • Add the seafood, cover, and cook, shake the pan occasionally. Cook until the mussels are open if you are using them, discard any that have not opened. If you are using shrimp cook until they turn pink. If using fish, cook until fish easily flakes.
  • Stir in 1/4 cilantro and remove from heat.
  • Allow to sit for about 1 minute. Spoon over rice or ladle into bowls and garnish with remaining cilantro.
  • Serve with lime wedges.

Nutrition Facts : Calories 275.6, Fat 19.6, SaturatedFat 13.8, Cholesterol 21.2, Sodium 712.5, Carbohydrate 15.9, Fiber 2, Sugar 7.6, Protein 12

CREAMY RISOTTO WITH MUSSELS, SHRIMP AND CALAMARI



Creamy Risotto With Mussels, Shrimp and Calamari image

Make and share this Creamy Risotto With Mussels, Shrimp and Calamari recipe from Food.com.

Provided by Laka

Categories     White Rice

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, chopped
250 g rice (Arborio or rice for risotto)
1/2 cup red wine
700 ml fish stock, from 1 cube, hot
350 g mussels, frozen
350 g shrimp, frozen
400 g of whole squid, thawed, cut into rings
1/3 cup canned tomato, chopped
50 g butter, cut into small pieces
1/3 cup grana padano or 1/3 cup parmesan cheese, grated
1/4 teaspoon ground black pepper

Steps:

  • Sauté onion and garlic in olive oil for 2-3 minutes over moderately low heat, stirring occasionally. Add the rice and toast lightly for 1-2 minutes without letting the rice or onion take on any color.
  • Add the wine and cook until almost completely absorbed. Add most of the hot fish stock (it should come about ½ inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
  • Add the mussels, shrimp and squid (tentacles as well), and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes. As the rice continues to absorb the liquid, add more as needed.
  • Remove the risotto from the heat, add butter Grana Padano or Parmesan cheese. Stir well to release the starches and make the risotto creamy.
  • Season with pepper and serve immediately.

CREAMY SEAFOOD CASSEROLE



Creamy Seafood Casserole image

I love this recipe from my mother. It's easy and delicious. Even better: You can make it the night before. If you're out of buttery crackers, try topping it with french-fried onions or crushed potato chips-they'll give it a different kind of crunch. -Mary Brown, Whitman, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

1 pound flounder fillets, cut into 1-1/2-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1/4 cup 2% milk
1 cup crushed Ritz crackers (about 25 crackers)
1/4 cup grated Parmesan cheese
1 teaspoon paprika
2 tablespoons butter, melted

Steps:

  • Place fish and shrimp in a greased 11x7-in. baking dish. Combine soup and milk; pour over seafood. Combine the cracker crumbs, cheese, paprika and butter; sprinkle over top., Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink.

Nutrition Facts : Calories 217 calories, Fat 9g fat (4g saturated fat), Cholesterol 126mg cholesterol, Sodium 607mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

ASIAN STIR-FRIED MUSSELS AND PRAWNS



Asian Stir-Fried Mussels and Prawns image

This is a quick and easy meal to do, it tastes great and is a nice light meal. Please note: I cooked this in a wok so if you are using a large frying pan, cooking times will vary as woks get very hot. I love mussels, but please make sure you do remove beards and scrub thoroughly as you will end up with a not nice fish smell in your food if you don't. I find if your mussels are very dirty with lots of barnacles on them, than you can not remove, it is often better to boil them separately and add at the end to warm. This way any grit or dirt that remains, ends up in your water not your stir-fry I have done this before, my mussels I bought yesterday were very clean so this was not necessary.

Provided by The Flying Chef

Categories     Asian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 kg mussels
500 g medium green prawns (peeled and deveined, weight is with shell on)
1 -2 tablespoon peanut oil (I didn't measure it looked about 11/2 TBS)
2 teaspoons fresh ginger, grated
3 garlic cloves, crushed
2 large shallots, chopped finely
3 red chilies, sliced thinly (add as many or few seeds as you like, taste after each addition you can always add more but once you)
1 teaspoon ground turmeric
150 ml ketjap manis, also known as kecap manis (please do not use regular soy sauce it is way to salty and ketjap manis is a sweet Indonesian soy sa)
1 teaspoon dried fish flakes
200 ml water
2 tablespoons lime juice
300 g bean sprouts
1/2 cup coriander leaves, roughly chopped
2 tablespoons extra coriander, roughly chopped for garnish
3 tablespoons parsley

Steps:

  • Thoroughly scrub mussels and remove beards.
  • Heat oil in a wok, stir-fry shallots, garlic, ginger, chili and turmeric, until mixture is fragrant.
  • Add ketjap manis, water, stock, bring to the boil.
  • Add mussels and prawns, reduce heat, simmer covered, about 5 Min's or until mussels open (discard any that don't.).
  • Add lime juice, sprouts and parsley, cook a couple Min's until sprouts are just tender but still have a great crunch.
  • Stir in coriander.
  • To Serve: Either place in large serving bowl and sprinkle with the extra coriander or divide among 4 individual serving bowls and sprinkle each with coriander.
  • Don't forget to put a large bowl on the table for shells.

Nutrition Facts : Calories 494.3, Fat 13.4, SaturatedFat 2.4, Cholesterol 262.5, Sodium 1794, Carbohydrate 26.4, Fiber 2.3, Sugar 5.2, Protein 65.2

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