1kg fresh mussels
1 cup onions sliced thin
3 cloves garlic, sliced
1 cup cherry tomato split
1 piece fresh ginger, finely chopped
2 small dried red chillies, finely sliced
1 bunch coriander, leaves picked and chopped
1 cup white wine
Instructions To prepare mussels, scrub shells under cold running water. Remove any beards from shells.
In a pan large enough for mussels, place onions, garlic, ginger, chillies.
Add wine and water. Bring to the boil and simmer for 2 minutes. Add mussels to pan. Cover with a tight-fitting lid and cook over a moderate heat. Shake pan occasionally until shells open. Discard any mussels which remain closed. Turn mussels into a colander, keeping the liquid. Return liquid to pan with spread. Whisk. Garnish with remaining cilantro. Serve.