Mussels Sweet and Sour

First, soak the dried mushrooms in lukewarm water for about 20 minutes. Meanwhile, wash the mussels well under running water, remove the beards and sort out already opened mussels. Then strain the mushrooms, remove the stems and cut the mushrooms a little smaller if necessary. Now bring about 500 ml of lightly salted water to a boil in a saucepan. Add the mussels and let them simmer on medium heat with the lid closed until all the shells have opened. Lift the mussels out again, allow to cool briefly and scoop out the mussel meat. For the marinade, finely slice the ginger, finely chop the lemongrass and mix both with rice wine, rice vinegar and a good pinch of salt. Put in the mussels and let them marinate for about 30 minutes. Remove the mussels and pat dry with kitchen paper. Sprinkle the cornstarch over the mussels and mix well a few times. Now heat plenty of oil in a wok or heavy pan and deep-fry the mussels in it until golden brown. While doing this, fry the mussels out in several tranches so that the oil does not cool down too much. Remove the mussels, drain and keep warm. Meanwhile, halve and seed the red chilies and cut into fine strips. Cut the ginger also into fine strips and the spring onions into oblong pieces. Heat some oil in another pan and fry the spring onions together with the ginger in it.

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