Sweet chilli mussels
Photo by Tamara West
- Crush garlic with salt. Add to a bowl with spring onions, ginger, the zest and juice of a lemon, fresh chilli, some freshly ground black pepper, lemongrass, white wine, and a glug of olive oil. Whisk together.
- Toss mussels on a barbecue hot plate, pouring this mix over them to flavour and steam them open.
- Once cooked, open and serve on the half shell, brushed with a sweet chilli sauce.