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

Directions

• 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.
• Heat a drizzle of olive oil in a frying pan and gently soften the onions
• garlic
• ginger and chillies.
• 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.
• Tip the mussels and their juices into the frying pan and stir well to create a sticky coating over the mussels.
• Squeeze in the lime juice
• add the herbs and serve.