Slowly saute in some oil:
½ onion, chopped
2 cloves of garlic, crushed
10 cm of chinese ginger, sliced & crushed
5 slices of green chili
When nice and translucent, add
pinch of ground cumin
And after a few seconds
150 ml dry white wine
2 cherry tomatoes
1 T prosecco vinegar (or any other clear vinegar)
Let it simmer a bit, to get all flavours in the broth.
Maybe add some water/chickenstock if it’s too dry.
Add the cleaned & bearde mussels.
Cook for about 3 minutes or until they’re all open.
I thought the result was quite brilliant. We were supposed to eat this yesterday, but we went out instead. So now I cooked them this afternoon, planning to take them out of the shell for a salad tomorrow. But I already ate most of them, couldn’t resist. Yummie! We should eat mussels more often.