INGREDIENTS
24 (about 1kg) large mussels
2 tbsp oil
1 small onion, finely chopped
2 tsp finely chopped fresh ginger
1 clove garlic, crushed
1 stem fresh lemon grass, finely chopped
1 tsp shrimp paste
500g white fish fillets, chopped
1 egg white
1 tbsp cream
1 tbsp chopped fresh basil
2 small fresh red chillies, sliced

The mussels can be prepared a day ahead. For storage, cover and refrigerate. Do not freeze or microwave.

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.