Mussels In Sweet And Sour Chili Sauce

• 2 1/2 lbs fresh mussels
• 5 tablespoons white wine
• olive oil, for frying
• 4 red chili peppers, finely sliced
• 2 garlic cloves, finely chopped
• 12 scallions, chopped
• 1 tablespoon ginger, finely sliced
• 2/3 cup white wine vinegar
• 2 tablespoons superfine sugar
• 1 ounce Thai basil, roughly torn
• 1 ounce cilantro, chopped
• 1 lime, quartered, to serve

1. Discard any mussels that do not close when tapped. Put them in a pan with the wine, cover and bring to the boil. Steam for 5-6 minutes, until the shells have opened. Drain and discard any shells that haven't opened.
2. Heat a little olive oil in a pan and add the chilies, garlic, scallions and ginger. Fry for 1-2 minutes. Add the vinegar and 2 tablespoons of the sugar to make a sticky sauce. Taste and add more sugar if required.
3. Add the mussels and herbs to the pan and toss in the sauce. Serve either hot or chilled with lime wedges.

mussels, white wine, olive oil, red chili peppers, garlic, scallions, ginger, white wine vinegar, sugar, basil, cilantro, lime

Taken from www.food.com/recipe/mussels-in-sweet-and-sour-chili-sauce-392650 (may not work)