Mussels In Sweet And Sour Chili Sauce - cooking recipe

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

Preparation

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.