Mussels with Ginger 3 Ways

Ease of Preparation: Medium

Yield: 4 Servings

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.

Ingredients:

• 4 tablespoons (60 ml) butter
• 2 -inch (5 cm) knob ginger, peeled and minced
• 2 leeks, whites only, cleaned and sliced thin
• 4 cloves garlic, chopped
• 5 pounds (2 kg) mussels, debearded and scrubbed
• 2 teaspoons (10 ml) ground ginger
• 2 cups (470 ml) ginger beer
• Salt and pepper

Method:

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 5 minutes.

Divide the mussels between 4 large bowls.