Recipe supplied by The Mussel Inn Edinburgh and Glasgow
- Place your pan on a high heat with some olive oil. When hot, add the chopped peppers and onion and fry for 30 seconds. Then add the garlic, ginger, white wine and mussels and cook for a further 30 seconds. Cover and cook for 3 minutes, shaking or stirring occasionally.
- Once the mussels start to open, add the pak choi and honey, cover again and continue cooking for a further 2 minutes or until the pak choi has wilted.
- To serve, stir well and ladle the mussels into warm bowls with equal amounts of vegetables and sauce. Discard any mussels that have failed to open. Garnish the mussels with the red quinoa and a lemon wedge.