Thai-style mussels

Courtesy Chef Brad Ball

Ingredients

In a large sauce pan on a high heat bring some oil to temperature. Add the onion and ginger and sauté for a minute.
Add the mussels followed by the white wine and place a lid on the pan to steam the mussels until they open. About seven minutes or so.
Remove the lid; add the fish sauce and the lime juice and some of the chilli.
Carefully plate the mussels onto a platter or bowl and garnish with the coriander, spring onions and more chilli.