Steamed Mussels with Creamy Fish Filling

1. 1

   1: Scrub mussels; remove beards.

2. 2

   Place mussels in pan, cover with cold water, bring to boil, simmer, covered, for about 3 minutes until mussels begin to open.

3. 3

   Drain mussels, rinse under cold water; drain well.

4. 4

   Remove and discard top shell from each mussel.

5. 5

   2: Heat oil in pan, add onion, ginger, garlic and lemon grass, cook, stirring, until onion is soft.

6. 6

   Add paste, cook, stirring, for 1 minute; cool.

7. 7

   3: Blend or process fish, egg white and cream until smooth.

8. 8

   Combine fish mixture, onion mixture and basil in bowl; mix well, Spoon mixture onto mussel in shells, smooth surface, top with chilli.

9. 9

   4: Just before serving, place mussels in bamboo steamer in single layer.

10. 10

    Cook, covered tightly, over pan of boiling water, for about 3 minutes or until fish mixture is cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.