Steamed Mussels With Creamy Fish Filling

Recipe Ingredients

24 teaspoons	120ml	Mussels - (about 1 kg) (large)
2 tablespoons	30ml	Oil
1 tablespoon	15ml	Onion - finely chopped (small)
2 teaspoons	10ml	Finely chopped fresh gin
1		Garlic - crushed
1		Stem fresh lemon grass - finely chopped
1 teaspoon	5ml	Shrimp paste
1 1/4 lbs	567g / 20oz	White fish fillets - chopped
1		Egg white
1 tablespoon	15ml	Cream
1 tablespoon	15ml	Chopped fresh basil
2 tablespoons	30ml	Fresh red chilies - sliced (small)

Recipe Instructions

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

Source:
"Delicious Decisions" by The Junior League of San Diego, CA.

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