Thai inspired Conwy mussels with chilli
You will need:
Conwy mussels, Olive oil, Onion, Garlic, Fresh ginger, Red Chillies, White wine vinegar, Sugar, Thai fish sauce, Lime
Steam your Conwy mussels for 2-3 minutes in a large pan and then put the mussels and their juices to one side.
Soften the onions and garlic in a frying pan with some olive oil, then add some fresh ginger and chillies, both finely chopped. Once softened, add 150ml of vinegar and 6 teaspoons of sugar and stir well. Check for taste, making sure you’ve got that sweet and sour balance. Season with a few drops of fish sauce and simmer for 2-3 minutes.
Tip the mussels and their juices into the frying pan and stir well. Squeeze in some lime juice and add some finely chopped coriander and basil before serving.
Serve hot with a crisp Thai salad, egg noodles or fragrant rice sprinkled with toasted sesame seeds
Mussels are 100% safe to eat as long as you follow two simple guidelines. Before cooking, discard any mussels if the shells don’t close when tapped. After cooking, discard any mussels that don’t open. Enjoy!