Spicy mussels

Spicy Mussels asian style. I love dutch Mussels and although cooking them in white wine is really nice, sometimes I just want a lot of garlic and spicy chillies. Ingredients: • 2 kilo Mussels • 4 garlic gloves • 1 chilli peppers • thumbsize fresh ginger • black pepper • 3 tablespoons of sugar • 5 tablespoons of soy sauce (less salt version prefered) • splash of sake • water-cornstrach mixture • 1. Start with cleaning the Mussels. Put them in the sink with some cold, salted water and leave them in there for a while. The mussels will clean themself and get rid of any sand and old seawater. Mussels that are broken should be thrown away. Those are probably dead and will be bad (you can get really sick from bad mussels). Don't forget to remove their little (beard) hairs. 2. Take a big pan. The Mussels need enough room to be able to open, so you can better use a pan that's oversized than one that is too small. 3. Fry your garlic, ginger and chilli in a little bit of oil. Add a splash of sake and add the soy sauce and sugar. As soon as it's boiling, add the Mussels and put the lid on the pan. 4. After a few minuted you gently stir the mussels around and close the lid again. The mussels are cooked when they are open. (Don't eat the ones that are still closed. Again, those are probably dead. When your Mussels are fresh, over 95% should open). 5. Drain the Mussels and catch the sauce in a small pan. Cook the sauce and thicken it with some the water-cornstrach mixture. As soon as it's thick enough, throw it on top of the Mussels again. The sauce will now stick to your Mussels way better.

I love to eat it with jasmine rice. It will soak up the awesome salty and spicy sauce. Also great with sweet and sour cucumber! But fatty avocado is really nice with fishy things as well.