Mussels in Sweet and Sour Chili Sauce

Ingredients

• 2 1/2 lbs fresh mussels
• 5 tablespoons white wine
• olive oil, for frying
• 4 red chili peppers, finely sliced
• 2 garlic cloves, finely chopped
• 12 scallions, chopped
• 1 tablespoon ginger, finely sliced
• 2/3 cup white wine vinegar
• 2 tablespoons superfine sugar
• 1 ounce Thai basil, roughly torn
• 1 ounce cilantro, chopped
• 1 lime, quartered, to serve

Directions

1. 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. 2

   Heat a little olive oil in a pan and add the chilies, garlic, scallions 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. 3

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