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 chop; ped
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, sliced
he 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.
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