Oriental mussels with fresh coriander mangosalsa

Cut the ginger into thin slices. Cut the garlic into slices. Cut the pepper into thin rings. Chop the coriander coarsely. Cut the bunch in thin rings. Squeeze the lime.

Rinse the mussels under running water and place them in a large (mussel) pan. Throw away broken mussels, which do not close after a tap on the work surface. Sprinkle the wok oil and soy sauce over it and divide ginger, garlic, three quarters of the red pepper and a few tablespoons of coriander between the mussels. Bring the mussels with the lid on the pan to the boil. Shake for a moment and cook the mussels for 6-8 minutes until all the shells are open.

Peel the mango and cut the flesh into small cubes. Mix in a bowl the mango with spring onions, the remaining red pepper and coriander and lime juice. Serve the mussels and add the salsa.