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Ingredients:
Mussels on the half shell – 18
Chicken Breast – 225 gms, cut into cubes
Spring Onions – 2, diced
Lemongrass – 1 1/4 inch piece
Fish Sauce – 1 tblsp
Vegetable Oil – 1 1/2 tblsp
Coriander – 2 tsp, chopped
Method:
1. Loosen the mussels from their shells.
2. Place chicken, spring onion, lemongrass and fish sauce in a processor and grind to a paste.
3. Spread a little of the mix over each mussel and brush with oil.
4. Arrange on a heatproof tray.
5. Brown under a hot grill until the top is golden and cooked.
6. Alternatively, place filling-side down in a lightly oiled non-stick pan to cook for about 2 1/2 minutes.
7. Garnish with coriander leaves.
8. Serve with lemon wedges.
