By Keith Floyd
In Thailand, the dishes are simple, but quite hot. This dish takes minutes to make and the flavors perfectly complement the mussels without overpowering them.
Heat some vegetable oil in a large pan and gently cook the shallots and the garlic until slightly browned.
Stir in the soy bean paste until well combined, then add the ginger, chile, and mussels and stir-fry together for about 1 minute, then add the sugar.
Cover the pan and cook for about 5 minutes, or until all the mussels have opened. Discard any mussels that have not opened.