Steamed Mussels with Creamy Fish Filling

An innovative way to prepare mussels. It makes a delicious appetizer.

Yield: 6 Servings

del.icio.us

Ingredients:
24 large mussels
2 tablespoons oil
1 small onion, finely chopped
2 teaspoons finely chopped fresh ginger
1 clove garlic, crushed
1 stem fresh lemon grass, finely chopped
1 teaspoon shrimp paste
1/2 pound white fish fillets, chopped
1 egg white
1 tablespoon cream
1 tablespoon chopped fresh basil
2 small fresh red chillies, sliced

Directions:

1. Scrub mussels and remove beards. Place mussels in pan, cover withcold 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.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!