Fry off the garlic, chilli, ginger and coriander root in the oil in a wok for 30 seconds.
Add in the mussels and fry for 20 seconds to coat them with the flavours
Add in the wine and cover the mussels with a lid so as to steam them open (should take about 2-3 minutes)
Take off the lid (if most of the mussels are open) add in the tamarind, and stir through
Add in the tomato sauce and bring to the simmer.
Add in the fish sauce and palm sugar and cook for another minute, or until the sugar dissolves
Add in the coriander leaves and season with cracked pepper.
Serve with some crusty bread or steamed rice.
Serve with shaved Parmesan and a sprig of parsley.
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