Mussels steamed with lemon balm

Ingredients

1 kg	Mussels, in their shells (about 40) (Main)
2	Spring onions, sliced diagonally
3 Tbsp	Olive oil
2	Garlic cloves, crushed
1 Tbsp	Fresh ginger, that has been finely sliced
½ cup	Lemon balm leaves (Main)
¾ cup	Dry white wine

Directions

1. Scrub the mussels well in cold water and cut off any beards.
2. Crisp the sliced spring onion in iced water.
3. Heat the oil in a very large saucepan, add the garlic and ginger and stir-fry for 30 seconds. Add the mussels, lemon balm and wine. Cover and cook over moderate heat, shaking occasionally, until the mussels open, about 5-8 minutes. Ddiscard any mussels that do not open, although those that are slightly open are okay.
4. Place the mussels in bowls and top with juices and drained spring onion. Garnish.