A quick and easy seafood treat with green leaves and spicy Korean warmth
Clean and check 1kg of mussels. Roughly chop 6 thin spring onions. Warm 3 tbsp of groundnut oil in a large, deep pan then add the spring onions. Cook the onions for a couple of minutes, letting them soften but not colour.
Nigel Slater’s recipe for mussels with pak choi and chilli