Mussels steamed with lemon balm
- Scrub the mussels well in cold water and cut off any beards.
- Crisp the sliced spring onion in iced water.
- Heat the oil in a very large saucepan, add the garlic and ginger and stir-fry for 30 seconds. Add the mussels, lemon balm and wine. Cover and cook over moderate heat, shaking occasionally, until the mussels open, about 5-8 minutes. Ddiscard any mussels that do not open, although those that are slightly open are okay.
- Place the mussels in bowls and top with juices and drained spring onion. Garnish.