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Categories:
mussels white wine olive oil Red Chili Peppers garlic scallions ginger white wine vinegar sugar basil cilantro lime
Viewed: 51 - Published at: 6 years agoIngredients
- 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
Method
- 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.
- 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.
- Add the mussels and herbs to the pan and toss in the sauce. Serve either hot or chilled with lime wedges.
