The final touch:
- Clean the mussels under running water and check that all are closed. Do not use opened specimens.
- Finely dice the vegetables and sauté in the butter. Add the mussels and the ginger and let them steam briefly.
- Deglaze with cider and add Tabasco, fish stock and lime and cook for 10 minutes.
- Add the oils and herbs, season with a little fresh pepper if necessary and serve immediately. Serve with french fries and saffron mayonnaise.
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