Ingredients Jump to Instructions ↓

  1. 1 kg live mussels

  2. 75 ml white wine

  3. olive oil , for frying

  4. 4 red chillies , finely sliced

  5. 2 cloves garlic , finely chopped

  6. 12 spring onions , chopped

  7. 1 tbsp finely sliced ginger

  8. 150 ml white wine vinegar

  9. 2 tbsp caster sugar

  10. small handful Thai basil , roughly torn

  11. small handful coriander , chopped

  12. 1 lime , quartered, to serve

Instructions Jump to Ingredients ↑

  1. Discard any mussels that do not close when tapped. Put them in a pan with the wine, cover and bring to the boil. Steam for 5-6 minutes, until the shells have opened. Drain and discard any shells that haven’t opened.

  2. Heat a little olive oil in a pan and add the chillies, garlic, spring onions and ginger. Fry for 1-2 minutes. Add the vinegar and 2 tablespoons of the sugar to make a sticky sauce. Taste and add more sugar if required.

  3. Add the mussels and herbs to the pan and toss in the sauce. Serve either hot or chilled with lime wedges.


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