Clean shells (remove beards and scrub lightly if necessary) and check individually: throw away the broken shell. Tap open clams lightly against the table so that the clam closes. If it doesn`t, throw it away. Cut the chilli peppers, garlic and onion into wafer-thin slices. Peel the ginger and cut into thin slices.
Heat the oil in a large saucepan and sauté the chili peppers, garlic, onion and ginger for a few minutes. Then add white wine and a little salt and as soon as it boils (goes very quickly) add the mussels and stir. Put the lid on and let it steam for about 4 minutes until the mussels have opened. Take the saucepan off the fire, add whole sprigs of thyme, stir gently, let stand for 2 minutes and then serve immediately.
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