INGREDIENTS

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.  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.
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. 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. 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 Thai-style
Cookery", Edited by Maryanne Blacker, The  Australian Women's Weekly
Home Library, 1991.  ISBN 0-94912833-3  Posted by Stephen Ceideberg;
August 9 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 79
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: 9.4mg
Sodium: 64.8mg
Potassium: 86.1mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: 4.3g