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Ian Gillan, sweet and sour chilli mussels, wedding cake confession

Resident cook Nigel Barden offers up sweet n sour mussels with chilli in the latest 'Foodie Thursday', plus Simon has some very special Radio 2 news to announce!

1 hour, 55 minutes

Music Played

  • T. Rex

    Metal Guru

    • The Greatest Hits Of 1972 (Various).
    • Premier.
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    Pretty In Pink

    • Teenage Kicks (Various Artists).
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  • Liam Gallagher

    For What It's Worth

    • (CD Single).
    • Warner Bros.
  • Deep Purple

    Smoke On The Water

    • Singles A's & B's.
    • EMI.
    • 2.
  • Lionel Richie

    Ballerina Girl

    • Lionel Richie: Truly - The Love Song.
    • Motown.
  • Craig David

    Heartline

    • (CD Single).
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  • Thompson Twins

    You Take Me Up

    • Heartsearching (Various Artists).
    • Knight Records.
  • Toto

    Rosanna

    • Walk On - Hits From The Last 2 Decade.
    • Columbia.
  • Stereophonics

    Caught By The Wind

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  • Ultravox

    Dancing With Tears in My Eyes

    • Greatest Hits Of The 80's (Various).
    • Disky.
    • 12.
  • George Michael

    Fantasy (feat. Nile Rodgers)

    • (CD Single).
    • CMG.
  • Elvis Costello

    (The Angels Wanna Wear My) Red Shoes

    • My Aim Is True.
    • Edsel.
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  • The Divine Comedy

    National Express

    • New Hits 99 (Various Artists).
    • Sony Music TV.
  • Beck

    Up All Night

    • Colours.
    • Capitol Records.
  • Gram Parsons

    Return Of The Grievous Angel

    • Reprise Records.

Sweet and Sour Mussels with Chilli

by Mitch Tonks from Saturday Kitchen

Prep time: Less than 30 mins

Cooking time 10 to 30 mins

 

Serves 2

Ingredients

1kg/2lb 3oz live mussels

olive oil

1 onion, thinly sliced

2 garlic cloves, thinly sliced

1 tbsp chopped fresh ginger

4 red chillies, finely sliced, leaving seeds in

150ml/5½fl oz white wine vinegar

6 tsp sugar

splash of Thai fish sauce

1 lime, juice only

handful of coriander, finely chopped

small handful of chopped, fresh basil

 

Method

Clean the mussels. Heat a little water in a large pan, add the mussels and put the lid on. Steam for a few minutes until the mussels open. Discard any mussels that don't open. Put the mussels and their juices to one side.

Heat a drizzle of olive oil in a frying pan and gently soften the onions, garlic, ginger and chillies.

Add the vinegar and the sugar, stir well to dissolve, and taste to make sure you have got that sweet and sour balance. Add a little more vinegar or sugar if necessary. Season with a few drops of fish sauce and simmer for 2-3 minutes.

Tip the mussels and their juices into the frying pan and stir well to create a sticky coating over the mussels.

Squeeze in the lime juice, add the herbs and serve.

 

Broadcast