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Mussels In Coconut Milk



Mussels in Coconut Milk
Mussels in Coconut Milk

 

Do you love eating seafoods? Have you tried mussels?

I love eating mussels and I missed this food. Today when I went shopping for food in Aldi, I saw packs of mussels in the cooler shelves of this supermarket. I thought I have to buy a pack of mussels and cook them  for dinner. I only knew that I still had ginger root in my fridge but no lemongrass. I mostly steamed mussels with lemongrass, garlic, ginger and moringa leaves when I was in my home country Philippines. Here in Germany, I had to go to the Asian shop to buy lemongrass but moringa leaves were nowhere to be found. Actually, I have not seen moringa vegetables in Asian shops before. Not in Germany. What a pity as moringa is known to be a miracle tree which has a lot of minerals and vitamins. It can even purify dirty water and make it a healthy drink. You can read about Moringa / Miracle Tree in this link.

 

Going back to my recipe, I steamed the mussels in coconut milk instead of steaming them in lemongrass and moringa leaves. A change for my standard mussels dinner.

 

Ingredients of Mussels in Coconut Milk

 

  • 500 grams mussels
  • Vegetable oil
  • 2 cloves of sliced garlic
  • 2 inches length ginger root
  • 1 small tomato, sliced in cubes
  • 1 stalk spring onion, sliced in small pieces
  • 1 can coconut milk, ca. 400g.
  • 1 teaspoon  turmeric powder
  • Himalaya crystal sea salt with pepper powder and chili or just a normal salt with pepper powder and chili

 

Procedure:

 

  1. Wash, brush and debeard the mussels.
  2. Heat the oil in a steaming pot. When heated, add the garlic, tomato and ginger root.
  3. Then add the cococnut milk in the pot. Let it boil.
  4. Then add the clean mussels in the pot and mix it well.
  5. Add the spring onions, sea salt with bell pepper powder with  chili   and turmeric powder.
  6. Let it simmer for around 6 minutes or until the mussels open their shells.
  7. Serve with  rice or baguette bread.

 

This was my dinner tonight and I was contented as it was delicious. This was the first time I used turmeric, Himalaya sea salt mixed with bell pepper and chili powder. I still have some left as my hubby doesn´t like mussels.

 

Tip: Throw the unopen mussels in the bin. They were already dead before cooking. Not healthy to eat them.

 

Copyright 2016, All Rights Reserved by ©Thelma Alberts



How To Steam A Frozen Fish

Steamed Fish Filet with Rice, Lettuce Leaves and Tomato Slices
Steamed Fish Filet with Rice and Veggies

How I wish I can buy  fresh fish here where I am but I can´t as we are very far from the sea. Most of our fish here are frozen. They mostly come from the North Sea or from Canada. I don´t buy frozen fish in any Asian supermarket because I have seen many times that those fishes in their packages were once thawed and freezed them again. Those fishes come from Thailand and some other Asian countries.

Anyway, I bought a pack of fish filets in ALDI  and steamed them in my AMC kettle. I don´t know if you have heard  of AMC kettle. This is a waterless kettle and when I used this for cooking, I don´t need much water unless I cook soup.

Ingredients:

5 pieces of  fish filets

1 clove of garlic, crushed and peeled

1 juice of lemon

a small piece of ginger root,  peeled and crushed

1 small piece of butter (ca. tablespoon)

salt and pepper to taste

chopped parsley (optional)

Steamed Frozen Fish Filets
Steamed Frozen Fish Filets

Procedure:

  1. Put your fish filets in the kettle.
  2. Add the lemon juice, the peeled and crushed garlic and ginger root.
  3. Add the butter and steam them for about 10 minutes or until the fish is done.
  4. Taste with salt and pepper. If you have parsley, you can add it before putting off the fire.
  5. Serve with boiled rice and salad vegetables of your choice.

I have not added water in this recipe as the fish was frozen and besides that the kettle I used was a waterless AMC kettle which I have bought in the 90´s. You can cook this fish in the normal kettle you have but be careful not to add plenty of water when steaming frozen fish. I would love to cook this in an old style clay pot as I think this food will taste more delicious.

Copyright 2015, All Rights Reserved by ©Thelma Alberts

Mussels with KangKong in Coconut Milk

Mussels with KangKong in Coconut Milk
Mussels with KangKong in Coconut Milk

It was a feast day for me today. Not the feast that you think about. No! It was a feast for me eating food which I seldom eat. We went to the Asian shop today. I think the last time I have been there was 2 months ago.

Every time I went to the Asian shop, my mouth watered too much. I always wanted to buy a lot of Asian food like soybean sprouts, kangkong, cassava, sweet potato, cook plantain known as banana for cooking and many Asian goodies. I had to think very carefully as the food that I bought might be rotten before I could eat them all. So I only bought kangkong, soybean sprouts, soya milk, pancit canton noodles, soy sauce, wantan wrapper, coconut milk powder and some sinigang  fix ( a tamarind powder mixture for making sour soup). Of course, rice too. I would have loved to buy frozen fish from that shop but I don´t trust how that shop freezed the food. I had a bad experience. Anyway, I bought a pack of Mussels in ALDI and cooked them for dinner.

Sauted lemongrass, tomatoes and ginger
Sauted lemongrass, tomatoes and ginger

Ingredients:

  • 1 package (1 kilo) mussels
  • 2 tablespoon of olive oil or vegetable oil
  • 2 cloves garlic, crushed
  • 1 onion, cubes (optional)
  • 1 ripe tomato, cubes
  • 1 stalk lemongrass, binded
  • 1 small piece of ginger root, peeled and sliced
  • a handful of KangKong, washed (water spinach)
  • 1 pack coconut milk powder (mix with warm water)
  • spring onions, sliced
  • salt and pepper powder to taste

 

Procedure:

  1. Wash the mussels and put them in the strainer.
  2. Heat the oil in the frying pan.
  3. Saute the garlic, onion, ginger stripes, lemongrass and tomato cubes. Mix well.
  4. Then add the mussels. Stir well.
  5. Mix the 1 package of coconut powder with warm water. Follow the description of the package.
  6. Add the KangKong, coconut milk mixture and spring onions  to the mussels. Let it cook for about 5 minutes.
  7. Taste with salt and white pepper powder.
  8. Serve with rice or baguette bread.

Serves: 2-3 persons               Preparation and Cooking Time: ca. 30 minutes

 

Have you tried eating mussels? I hope you will like this food. It was my feast dinner today. I still have some. Would you try? Thanks for your visit. Feel free to comment and share this recipe to your social media sites.  Enjoy your weekend!

Copyright 2015, All Rights Reserved by ©Thelma Alberts

Mussels with KangKong in Coconut Milk
Mussels with KangKong in Coconut Milk
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