Mussels with Ginger and Spring Onions

Preparation Time: 5 Minutes
Cooking Time: 7 Minutes

I am delighted that mussels have come back into fashion. They are economical and quick to cook. All they need in the way of preparation is a quick scrub under cold running water to remove all the sand. I love the way they are out of the pan and on the table in Minutes. Make in double quantities for larger gatherings.


  • 1 tablespoons groundnut (peanut) oil
  • 3 tablespoons coarsely chopped garlic
  • 2 tablespoons finely shredded fresh ginger
  • 3 tablespoons coarsely chopped spring onions
  • 1.4kg (3 lb) fresh mussels, well scrubbed and beards removed
  • 2 tablespoons light soy sauce
  • 3 tablespoons water


  • handful fresh coriander sprigs


  1. Heat a wok over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic, ginger and spring onions. Stir-fry for 20 seconds.
  2. Add the mussels and stir-fry for 1 minute.
  3. Now add the soy sauce and water. Cover and continue to cook for 5 Minutes or until all the mussels have opened. Discard any that have not opened.
  4. Give the mixture a final stir before turning into a soup tureen or individual bowls. Garnish with the coriander and serve at once.