Mussels [new style!]

In every mussels recipe there is liquid; stock, wine, water, coconut milk, whatever. But, you don't need any of them. No? No. The recipe is very easy. And delicious... of course.

[serves two persons]
• 4 lbs (500 g) mussels (pre-washed preferably)
• fresh ginger
• 1 small chili pepper
• 2 tablesp olive oil
• 3 garlic cloves
• 2 tablesp chopped fresh ginger
• 1,5 cup 'fresh cream' (in french crème fraîche) or sour cream as a substitute

For pre-washed mussels skip 1.
1. Scrub mussels. You might need to remove little strings that you see on them. It's called de-bearding the mussels. Pull strings back towards the hinge and the strings will come out.
2. Wash mussels in water, changing water 2 times (3 times if you have the non pre-washed). Set aside.
3. Heat oilve oil in a wok or large pot. Add crushed carlic cloves, ginger and chopped chili pepper. Fry for a minute.
4. Add mussels ands cook (with a lid) for a few minutes (stir once) until mussels are open.
4. Remove from heat. Add cream and stir well till mussels are coated.

Serve with a nice Chablis or Muscadet. You don't need sauce or vinegar to accompany, just like that.
Try to get pre washed mussels. It saves you some time.