Ingredients (Serves 4)
Heat the cooking wine or mirin, soy sauce or tamari, lime juice and zest, honey and black bean sauce in a small pan, simmering for 5 minutes.
Meanwhile, in a wok or large pan with a lid, heat the oil with the ginger, garlic and chillies, and cook for 3 minutes. Add the wine mixture, taking care as it will splutter, and bring to the boil.
Add the cleaned mussels and shake to combine. Cover the pan with a tight-fitting lid and cook over a high heat for 5 minutes, shaking from time to time.
Add the coriander leaves and spring onions, then toss to combine. Serve immediately, discarding any mussels that haven’t opened.
AWT’S Hot tip: ‘No luck buying cooking wine or mirin? Then use dry sherry or some Sauvignon Blanc from Australia or New Zealand.’
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