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Mussels with Ginger 3 Ways
This recipe is as much about roots as it is about mussels! Crispy root vegetable fries are roasted and served along with mussels in a steamy, ginger-filled broth.
YIELDS
4
Ingredients
- 4 tablespoons butter
- 2-inch knob ginger, peeled and minced
- 2 leeks, whites only, cleaned and sliced thin
- 4 cloves garlic, chopped
- 5 pounds mussels, debeared and scrubbed
- 2 teaspoons ground ginger
- 2 cups ginger beer
- Salt and black pepper, to taste
Directions
- Heat a very large, skillet, pot, or Dutch oven over medium-high heat (choose a pot or pan large enough to hold double the ingredient volume when covered with a tight-fitting lid).
- When the pan is hot, add the butter, ginger, leeks, and garlic and sizzle for 30 seconds.
- Season with salt and pepper.
- Add the mussels, ground ginger, and ginger beer, toss once, and cover tightly to steam.
- Steam until the mussels are opened, about five minutes.
- Divide the mussels between four large bowls. Serve and enjoy!
