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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.



  • 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


  1. 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).
  2. When the pan is hot, add the butter, ginger, leeks, and garlic and sizzle for 30 seconds.
  3. Season with salt and pepper.
  4. Add the mussels, ground ginger, and ginger beer, toss once, and cover tightly to steam.
  5. Steam until the mussels are opened, about five minutes.
  6. Divide the mussels between four large bowls. Serve and enjoy! 

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