Spicy Wok Stirred Blue Mussels with Rhubarb-Birch Syrup and Alaskan Potatoes
- Level: Advanced
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 738
- Total Fat
- 26
- Saturated Fat
- 6
- Carbohydrates
- 82
- Dietary Fiber
- 8
- Sugar
- 19
- Protein
- 40
- Cholesterol
- 79
- Sodium
- 678
- Total: 1 hr 15 min
- Prep: 35 min
- Cook: 40 min
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: 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.