Spicy Wok Stirred Blue Mussels with Rhubarb-Birch Syrup and Alaskan Potatoes (Ming Tsai) |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 2 |
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Ingredients:
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 |
2 pounds potatoes from alaska, unpeeled, washed, and halved |
1 tablespoon minced garlic |
2 tablespoons olive oil |
Directions:
1. Rhubarb-Birch Syrup:
2. 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.
3. Garnish:
4. 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.
5. 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.
6. Native Potatoes:
7. 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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