Recipe - Steamed Mussels With Creamy Fish Filling

24 (about 1 kg) large mussels
2 tablespoon Oil
1 small Onion, finely chopped
2 teaspoon Finely chopped fresh ginger
1 Clove garlic, crushed
1 Stem fresh lemon grass,
finely chopped
1 teaspoon Shrimp paste
500 White fish fillets, chopped
1 Egg white
1 tablespoon Cream
1 tablespoon Chopped fresh basil
2 small Fresh red chillies, cut or sliced up

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 hot red chili strips.

1: Scrub mussels; remove beards. Place mussels in pan, cover with
cold water, bring to boil, simmer, covered, for about 3 minutes until
mussels begin to open. Drain mussels, rinse under cold water; drain
well. Remove and discard top shell from each mussel.

2: Heat oil in pan, add onion, ginger, garlic and lemon grass, cook,
stirring, until onion is soft. Add paste, cook, stirring, for 1
minute; cool.

3: Blend or process fish, egg white and cream until smooth. Combine
fish mixture, onion mixture and basil in bowl; mix well, Spoon
mixture onto mussel in shells, smooth surface, top with chilli.

4: Just before serving, place mussels in bamboo steamer in single
layer. Cook, covered tightly, over pan of boiling water, for about 3
minutes or until fish mixture is cooked through.

Makes 6 servings.

Mussels can be prepared a day ahead.

Storage: Covered, in refrigerator. Freeze: Not suitable. Microwave:
Not suitable.

From "Easy Thaistyle Cookery", Edited by Maryanne Blacker, The
Australian Women's Weekly Home Library, 1991. ISBN 0949128333

Posted by Stephen Ceideberg; August 9 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip