MMMMM----- Recipe via Meal-Master (tm) v8.01
       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.