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.
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 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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