Thai Mussels

1 Kilo live mussels
2” piece fresh ginger finely chopped
1 or 2 small red chillies (depending on degree of heat required)
400ml chicken stock
2 tablespoons Henshelwood’s Original Chilli Jam
1 tablespoon ground nut or sunflower oil

Serves 2 people as a main course or 4 as a starter

Scrub mussels and discard any which do not close or which feel very heavy (they will contain mud or silt) and set aside.
Pound together chillies and ginger in a pestle & mortar.
Heat oil in a wok or large saucepan and fry pounded ginger and chillies for 2 minutes, add chicken stock and stir in Henshelwood’s Original Chilli Jam, and when boiling add mussels and lid the pan. Shake the pan after 2 mins. The mussels are ready when they have opened – discard any which do not open. This should take approx. 5 mins.
Spoon into large bowls and serve with crusty bread to mop up the delicious broth.