Steamed Mussels with Creamy Fish Filling

• 24 each mussels
• 2 tablespoons vegetable oil
• 1 small onions finely chopped
• 2 teaspoons ginger fresh, finely chopped
• 1 clove garlic crushed
• 1 Stem lemongrass finely chopped
• 1 teaspoon shrimp paste
• 500 grams fish fillets chopped
• 1 each egg whites
• 1 tablespoon cream
• 1 tablespoon basil fresh, chopped
• 2 small red chili peppers chopped

1. 1: Scrub mussels; remove beards.
2. Place mussels in pan, cover with cold water, bring to boil, simmer, covered, for about 3 minutes until mussels begin to open.
3. Drain mussels, rinse under cold water; drain well.
4. Remove and discard top shell from each mussel.
5. 2: Heat oil in pan, add onion, ginger, garlic and lemon grass, cook, stirring, until onion is soft.
6. Add paste, cook, stirring, for 1 minute; cool.
7. 3: Blend or process fish, egg white and cream until smooth.
8. Combine fish mixture, onion mixture and basil in bowl; mix well, Spoon mixture onto mussel in shells, smooth surface, top with chilli.
9. 4: Just before serving, place mussels in bamboo steamer in single layer.
10. Cook, covered tightly, over pan of boiling water, for about 3 minutes or until fish mixture is cooked through.

mussels, vegetable oil, onions, ginger fresh, garlic, shrimp paste, egg whites, cream, basil, red chili peppers

Taken from recipeland.com/recipe/v/steamed-mussels-creamy-fish-fil-44300 (may not work)