Mitch Tonks' mussels in sweet and sour chilli sauce

By Mitch Tonks for MailOnline
Updated: 09:57 EST, 3 November 2008

The piquant sauce adds a spicy kick

Mussels in sweet and sour chilli sauce

Mussels in sweet and sour chilli sauce

SERVES 4

INGREDIENTS

  • 1kg live mussels
  • 75ml white wine 
  • Olive oil, for frying 
  • 4 red chillies, finely sliced 
  • 2 garlic cloves, finely chopped 
  • 12 spring onions, chopped 
  • 1tbsp finely sliced ginger 
  • 150ml white-wine vinegar 
  • 2-6tbsp caster sugar 
  • A small handful of Thai basil, roughly torn 
  • A small handful of coriander, chopped 
  • 1 lime, quartered, to serve

METHOD

  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. Heat a little olive oil in a pan and add the chillies, garlic, spring onions 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.