2,5 litres mussels, scrubbed
grated rind and juice of one lemon
2 cloves of garlic, peeled and finely chopped
1 red chilli, finely chopped
10 ml finely chopped fresh ginger
30 ml sesame oil

Garnish:

• 1 (300 g) green olives stuffed with anchovies
• 125 ml thinly sliced spring onions
•  75 ml roughly shredded, fresh coriander leaves

1. Place mussels in a large saucepan; add lemon juice, rind, garlic, chilli, ginger and sesame oil. Cover and cook over high heat for three minutes or until the mussels have opened.

2. Transfer the mussels to a serving bowl. Drain olives and scatter over mussels. Sprinkle spring onions and coriander leaves over. Mix through and serve.

Hint:
This dish can also be served cold. It will be necessary to moisten the mussels with vinaigrette