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

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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

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