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Sweet and sour mussels with chilli

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
by Mitch Tonks

From Saturday Kitchen

Method


  1. Clean the mussels. Heat a little water in a large pan, add the mussels and put the lid on. Steam for a few minutes until the mussells open. Discard any mussels that don't open. Put the mussels and their juices to one side.

  2. Heat a drizzle of olive oil in a frying pan and gently soften the onions, garlic, ginger and chillies.

  3. Add the vinegar and the sugar, stir well to dissolve, and taste to make sure you have got that sweet and sour balance. Add a little more vinegar or sugar if necessary. Season with a few drops of fish sauce and simmer for 2-3 minutes.

  4. Tip the mussels and their juices into the frying pan and stir well to create a sticky coating over the mussels.

  5. Squeeze in the lime juice, add the herbs and serve.

Ingredients

  • 1kg/2lb 3oz live mussels
  • olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tbsp chopped fresh ginger
  • 4 red chillies, finely sliced, leaving seeds in
  • 150ml/5½fl oz white wine vinegar
  • 6 tsp sugar
  • splash of Thai fish sauce
  • 1 lime, juice only
  • handful of coriander, finely chopped
  • small handful of chopped, fresh basil

Shopping List

Sweet and sour mussels with chilli

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry

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