Mussel lemon grass nibbles
10/1/2005
Use short satay sticks if lemon grass is unavailable.
Ingredients
| 8 stalks | Lemongrass |
| 20 | Mussels, fresh |
| 1 tsp | Red curry paste |
| 2 tsp | Fish sauce |
| 1 tsp | Brown sugar |
| 1 tsp | Lime, rind |
| 2 tbsp | Soy sauce |
| ½ cup | Fresh coriander, chopped |
| ½ cup | Breadcrumbs, fresh |
Directions
- Cut lemon grass stalks in half lengthwise.
- Scrub mussel shells. Place in a dry fry pan or microwave and heat until shells open. Remove mussels from shells and leave to cool.
- Place mussels in the bowl of a food processor with curry paste, fish sauce, brown sugar, lime rind, soy sauce, coriander and breadcrumbs. Process to a paste.
- Take tablespoons of mussel mixture and mould over the end of a lemon grass stalk. Spray or brush with oil. Grill until cooked through. Serve with satay sauce as a finger food or entrée.
Makes 16
Wine Match
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