Sweet and Sour Mussels with Chilli

Ginger, chilli, garlic and fish sauce impart Thai flavours to Mitch Tonks' seafood dish
By Mitch Tonks
Sweet and Sour Mussels with Chilli
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 kg live mussels, clean and bearded
  • 1 onion, finely sliced
  • 2 cloves garlic, finely sliced
  • 1 tbsp chopped fresh ginger
  • 4 red chillies, finely sliced, seeds intact
  • 150 ml white wine vinegar
  • 6 tbsp sugar
  • 1 splashes fish sauce
  • 1 lime, juice only
  • 1 handfuls coriander, finely chopped
  • 1-2 tbsp chopped basil
  • wedges of limes, to serve


1. Heat a little water in a large saucepan until boiling, add the mussels and put on the lid. Steam for 1-3 minutes until open. Discard any that don't open.

2. Put the onion, garlic, ginger, chillies, vinegar, sugar, fish sauce and lime juice into a wok. Bring to the boil to dissolve the sugar - the sugar takes away from the harshness of the vinegar.

3. Add the fresh herbs and toss the open mussels in the sauce. Serve with a few wedges of lime.

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