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     Title: Steamed Mussels with Creamy Fish Filling
Categories: Thai, Seafood, Ceideburg 2
     Yield: 6 servings

    24    (about 1 kg) large mussels
     2 tb Oil
     1 sm Onion, finely chopped
     2 ts Finely chopped fresh ginger
     1    Clove garlic, crushed
     1    Stem fresh lemon grass,
          -finely chopped
     1 ts Shrimp paste
   500    White fish fillets, chopped
     1    Egg white
     1 tb Cream
     1 tb Chopped fresh basil
     2 sm Fresh red chillies, sliced

 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.

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