Ingredients:

• 1 Eel, split with backboned removed, cut into 4cm pieces
• 12 Green lipped Mussels
• 3tbsp Olive oil
• 450g Tomatoes, skinned, de seeded and roughly chopped
• 4 Shanghai Bok Choy
• 3tbsp Parsley, chopped
• 1 Onion, finely chopped
• Salt and Pepper
• 80ml Dry White Wine
• 2cups Cooked Basmati Rice

Ingredients for Marinade:

• 1/3 cup brown sugar 12 Green lipped Mussels
• 1/3 cup fish sauce
•  1 1/2 lemongrass stalks, trimmed, peeled, and finely grated (white and light green parts)
•  2 large garlic cloves, finely grated
• 2 large fresh kaffir lime leaves, minced
• 1 tablespoons vegetable oil

In a medium bowl, whisk together the sugar and fish sauce until the sugar is completely dissolved. Stir in the lemongrass, garlic, kaffir lime leaves, and oil until evenly distributed.

Put the eel and marinade in a re-sealable plastic bag. Squeezing out the air, seal the bag. Holding onto the ends, shake the bag to coat the pieces evenly with the marinade. Refrigerate for 1 hour,

Turning the bag over every 15 minutes or so to redistribute the marinade

Scrub the mussels well under cold running water and remove the beards.

Bring some lightly salted water to the boil in a pan.

Add the mussels and cook covered over a high heat for 5 minutes.

The mussels will open.

Drain and remove the mussels from their shells.

Pour the oil into an ovenproof dish.

Add the pieces of eel, the mussels, tomatoes, bok choy and 2 tablespoons parsley

Sprinkle the onion, salt and pepper over the top.

Add the wine.

Cover with tin foil and bake at 200 degrees C for 40 minutes or cook ontop a bbq.

Serve with rice and the remaining parsley scattered over the top.