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