8,8 / 10
Heat a tablespoon of oil in a pan. Add the mussels, season and cover. Cook for 5 minutes, stirring occasionally.
When the shells are wide open, remove mussels from pan using a skimmer. Strain the juice and set aside. Shell the mussels. Set them aside.
Heat the rest of the oil in a high-sided pan. Add the red pepper cubes, onion, chilli pepper and celery.
Brown for 5 minutes, stirring continuously. Season and cover. Leave to cook for 5 minutes. Then add the mussel juice and soy sauce. Sprinkle over the sugar and scatter with coriander.
Add the mussels and mix well, warming together for 1 minute. Divide into 4 small ramekins and serve.