Ingredients
| 3 cloves | Garlic |
| 1 tsp | Salt |
| 2 | Spring onions, finely chopped |
| 1 knob | Ginger, grated |
| 1 | Lemon, zest and juice |
| 1 | Chilli, finely chopped |
| 1 piece | Lemongrass, crushed |
| 1 cup | White wine |
| 1 splash | Olive oil |
| 24 | Mussels, cleaned (Main) |
| 1 serving | Sweet chilli sauce |
Directions
- Crush garlic with salt. Add to a bowl with spring onions, ginger, the zest and juice of a lemon, fresh chilli, some freshly ground black pepper, lemongrass, white wine, and a glug of olive oil. Whisk together.
- Toss mussels on a barbecue hot plate, pouring this mix over them to flavour and steam them open.
- Once cooked, open and serve on the half shell, brushed with a sweet chilli sauce.