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

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  • Level: Advanced
  • Total: 1 hr 15 min
  • Prep: 35 min
  • Cook: 40 min
  • Yield: 2 to 4 servings
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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


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

Native Potatoes:

2 pounds potatoes from Alaska, unpeeled, washed, and halved

1 tablespoon minced garlic

2 tablespoons olive oil


  1. 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.


  1. 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:

  1. 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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