1. Discard any mussels that do not close when tapped

2. Put them in a pan with the wine, cover and bring to boil.  Steam for 5 -6 minutes, until the shells have opened.  Drain and discard any shells that haven't opened

3.  Heat a little olive oil in a pan and add the chillies, garlic, spring onions and ginger.  Fry for 1 -2 minutes

4. Add the vinegar and 2 tablespoons sugar to make a sticky sauce.  Taste and add more sugar if required

5.  Add the mussels and herbs to the pan and toss in the sauce

6.  Serve with lime wedges and fresh crusty bread

Ingredients:

1 kilo live mussels - washed & debearded

75ml white wine

4 Red chillies - finely sliced

2 Garlic cloves -crushed &  finely chopped

12 Spring onions - chopped

1 tbsp. Ginger - finely chopped

2 - 6 tbsp. Caster sugar

150 ml white wine vinegar

Fresh Basil - small handful, roughly torn

Fresh Coriander - small handful, chopped

1 Lime - quartered, to serve