Sweet chilli mussels
( MAKES 12 )
I used steamed mussels that are vacuum-packed in their shells and available from supermarkets. If using fresh mussels, steam them to open.
- Remove one half of each mussel shell. Snip the mussel where it is attached to the shell. Remove the tongues if preferred. Place on a tray suitable for grilling.
- Lightly whisk the egg white. Add the chilli sauce, lime leaf, spring onion, fish sauce and breadcrumbs. Spoon over the mussels. Grill for 1-2 minutes until the topping is set.