Thai - Thai Steamed Mussels

Thai Steamed Mussels

Ingredients

-       500 g/1 lb mussels

-       125 g/4 oz white fish fillets

-       125 g/4 oz raw prawns

-       1/2 teaspoon chopped garlic

-       1/2 teaspoon sugar

-       1/2 teaspoon ground black pepper

-       2 teaspoons finely chopped fresh coriander

-       1/4 teaspoon finely grated kaffir lime rind or lemon rind

-       1 tablespoon finely chopped spring onions (scallions)

-       2 teaspoons fish sauce

-       2 teaspoons cornflour (cornstarch)

-       1 egg white

Directions

-       Scrub mussels and beard them as described above, discarding any which are not tightly closed.

-       Steam in a pan with very little water until they open.

-       Discard any that do not open.

-       Remove the top shells and discard.

-       Finely chop the fish and prawns, either by hand or in a food processor.

-       Crush the garlic with the sugar and combine with all the other ingredients.

-       Mix into the fish, and cover each mussel with a teaspoon of the mixture, moulding it over the mussel.

-       If liked, top each with a slice or two of red chilli.

-       Steam over boiling water for 8-10 minutes or until the fish and prawn paste is cooked.

-       Serve warm or at room temperature.