Publications
1. Heat 250ml (1c) of the wine or chicken stock in a deep saucepan and add the mussels. Bring to the boil, cover tightly with the lid and steam for 8-10 minutes or until the mussels are cooked and open and the flesh is bright orange. Drain and set aside.
2. Heat the oil in the same saucepan. Add the spring onions, chillies, garlic and ginger and stir-fry until fragrant. Pour in the rest of the wine and bring to the boil, then simmer for 10 minutes.
3. Add the stock and the butter and stir until the butter has melted. Season with the lemon juice, salt and freshly ground pepper. Pour the sauce over the mussels.
