- 2 tablespoons butter
- 1 small red onion, cut into 1/4-inch dice
- 1 cup rhubarb, peeled, finely diced
- 4 tablespoons birch syrup
- 1 cup white wine
- 1 lemon, juiced
Rhubarb-Birch Syrup: Heat a medium skillet over high heat. Add the butter, swirl to coat the bottom of the pan. Add the onion and rhubarb and saute until soft, 4 to 6 minutes. Add the birch syrup, wine, and lemon juice. Stir, season with salt and pepper and cook until the liquid is reduced by 1/2, about 8 to 10 minutes (should have a syrupy consistency). Adjust seasoning.
- 2 tablespoons grapeseed oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped fresh ginger
- 2 pounds Alaskan mussels, scrubbed, beards removed
- 4 Thai bird chiles, stemmed, and minced
- 1 tablespoon Korean chile flakes
- 2 cups fiddlehead ferns, blanched
- 1/2 teaspoon Korean chile flakes
- 3 tablespoons chopped chives
Mussels: Heat a wok over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the garlic and ginger and stir-fry until fragrant. Add the mussels, Thai birds, Korean chile flakes, and cook, covered, until mussels open.
Make a bed of the grilled potatoes on a large platter. Place the mussels on top of the potatoes and drizzle the birch/rhubarb syrup on and around the mussels. Toss the fiddleheads in the remaining mussel cooking liquid for a few seconds to warm them through. Top the mussels with the fiddlehead salad and sprinkle with more Korean chile flakes and the chives. Serve.
- 2 pounds potatoes from Alaska, unpeeled, washed, and halved
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
Potatoes: In a large bowl, combine the potatoes, garlic, and oil, toss to coat. Prepare a grill and cook the potatoes until crispy, about 10 to 15 minutes, turning half way through.