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Sweet and sour mussels with chilli

Mitch Tonks from Market Kitchen
Ginger, chilli, garlic and fish sauce impart Thai flavours to Mitch Tonks' seafood dish

Sweet and sour mussels with chilli

Method

1. Heat a little water in a large saucepan until boiling, add the mussels and put on the lid. Steam for 1-3 minutes until open. Discard any that don't open.

2. Put the onion, garlic, ginger, chillies, vinegar, sugar, fish sauce and lime juice into a wok. Bring to the boil to dissolve the sugar - the sugar takes away from the harshness of the vinegar.

3. Add the fresh herbs and toss the open mussels in the sauce. Serve with a few wedges of lime.

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Serves: 2

Prep: 5 min
Cook: 10 min

Ingredients
1kg live mussels, clean and bearded
1 onion, finely sliced
2 garlic cloves, finely sliced
1 tbsp chopped fresh Ginger
4 red chillies, finely sliced, seeds intact
150ml white wine vinegar
6 tbsp Sugar
1 splash Fish Sauce
1 lime, juice only
1 handful Coriander, finely chopped
1-2 tbsp chopped Basil
lime wedges, to serve