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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

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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


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



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.