650 grams mussels
100 grams spring onions
100 grams celery
2 cloves garlic
8 dried red chilli peppers
4 tablespoons oil
¼ teaspoon ground ginger
250 ml water
-Soak the mussels for 2 hours in several changes of salted water. Scrape the shells clean and pull out and cut off the beards.
-Rinse the mussels in cold water and boil over high heat for 5-8 minutes, until all the shells have opened; discard any which have not done so as they will certainly be bad.
-Peel and chop the spring onions, celery and garlic.
-Crush the chillies.
-Heat the oil in a wok or large frying pan and fry the onion and celery over high heat for 2 minutes, stirring continuously.
-Add the chillies, garlic, 1 teaspoon salt, the ginger and water. Bring to the boil.
-Add the mussels and simmer for a further 2-3 minutes.
-Serve the mussels hot in their shells.