Spicy Wok Stirred Blue Mussels with Rhubarb-Birch Syrup and Alaskan Potatoes

Total Time:
1 hr 15 min
Prep:
35 min
Cook:
40 min

Yield:
2 to 4 servings
Level:
Advanced

Ingredients
  • Rhubarb-Birch Syrup:
  • 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
  • Mussels:
  • 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
  • Garnish:
  • 1/2 teaspoon Korean chile flakes
  • 3 tablespoons chopped chives
  • Native Potatoes:
  • 2 pounds potatoes from Alaska, unpeeled, washed, and halved
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
Directions
Rhubarb-Birch Syrup:

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.

Garnish:

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.

Native Potatoes:

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.


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