Steamed Mussels With Creamy Fish Filling 24 large mussels (about 1 kg) 2 tablespoon oil 1 small onion finely chopped 2 teaspoon finely chopped fresh gin 1 clove garlic crushed 1 stem fresh lemon grass finely chopped 1 teaspoon shrimp paste 1 1/4 lb white fish fillets chopped 1 egg white 1 tablespoon cream 1 tablespoon chopped fresh basil 2 small fresh red chilies sliced 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 Yield: 6