Instructions: Wash the mussels thoroughly in several changes of cold water then scrub with a stiff brush under cold running water pulling away the beards from the sides of the shells.

Discard mussels with damaged shells or any that refuse to close when tapped with the back of a knife.

Put the mussels in a colander and set aside.

Strip the leaves from the coriander and set aside; reserve the stalks.

Put the spring onions garlic ginger chilli and coriander stalks in a pan which is large enough to hold the mussels.

Add the wine and 150ml water.

Variation is to replace the wine with 150ml coconut milk.

Bring to the boil on the boiling plateand simmer for 2 minutes.

Add the mussels to the pan and cover with a tightfitting lid.

Cook on the simmering plate shaking the pan occasionally until the shells open; this will take about 5 minutes.

Turn the mussels into a colander set over a bowl.

Discard the coriander stalks and any unopened mussels.

Pour the liquid from the bowl back into the pan and place on the simmering plate.

Whisk in the butter a piece at a time.

Variation is to stir in 60 to 75ml creme fraiche instead of the butter.

Lastly add the coriander leaves.

Transfer the mussels to warmed individual serving dishes and pour over the sauce.

Serve immediately garnished with coriander sprigs.

A deliciously spicy alternative to moules marinieres which uses the same method of cooking. If you prefer a creamy sauce opt for one of the variations.

Serves 4

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