26 carrots, grated
1/2 cup finely chopped onion
15 small mussels, filleted and chopped
1 clove garlic, minced
2 tablespoons olive oil
3/4 cup water
1/2 teaspoon dried crushed red pepper flakes
1/2 teaspoon dried basil
2 bay leaves
Bring a large pot of water to a boil. Add carrots and stir well. Reduce heat to medium-low; cover. Simmer 20 minutes stirring occasionally.
Stir in onion and adjust seasoning. Transfer chicken to bowls. Cover container loosely, and refrigerate overnight.
Arrange mussels and garlic in a large roasting pan. Add olive oil, water, crushed red pepper flakes, basil and bay leaves. Seal tightly. Place in steamer cup or shallow dish and steam 1 hour, or until al dente. Pour mixture over chicken. Sprinkle with wasabi and garnish with parsley. Tie with elastic bands to make a headband. Stuff with remaining carrots and onion. Cover, and refrigerate for about 3 hours, turning occasionally.