Soak the mussels in cold water for a while. If necessary remove any traces of beard and sand. Remove any mussels with broken shells.
Finely slice the rawit peppers and garlic. Finely chop the shallot and slice the spring onion into thin rings.
Heat the olive oil in the mussel pan (or large saucepan). Fry the garlic and shallot for approx. 2 minutes. Pour in the soy sauce, ketjap and white wine. Stir and simmer on a low heat for approx. 1 minutes.
Add the bean sprouts and spring onions and stir well. Add the mussels and cook them covered on a medium heat in approx. 6 minutes. Shake the pan regularly. They are cooked when the shells have opened. Discard any shells that are still closed. Serve immediately.
