THAI MUSSELS or CLAMS                  Servings:

4-5 lbs.      mussels or clams         1   c.    fresh basil leaves
1/2           red onion                1   c.    dry sherry, sake or water

	Heat liquid in large saucepan.  Add rest of ingredients, steam for 7-10
minutes or until shells open.  While cooking, prepare dipping sauce:

1/2 c.        lemon juice or tamarind water
2   T.        fish sauce               1 1/2 tsp.sugar
2   cloves    garlic, crushed              dash  cayenne

    Mix all well.

Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School