2 lbs. Confederation Cove mussels Olive oil 1 onion, thinly sliced 2 garlic cloves, thinly sliced 1tbsp chopped fresh ginger 4 red chillies, finely sliced, leaving seeds in 5 1/2 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
Heat a little water in a large pan, add mussels and put the lid on. Steam for a few minutes until the mussels open. Discard any mussels that don't open. Put mussels and their juice 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 the 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.
