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

Name: Spicy Wok Stirred Blue Mussels with Rhubarb-Birch Syrup and Alaskan Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Rhubarb-Birch Syrup: Heat a medium skillet over high heat.
2
Add the butter, swirl to coat the bottom of the pan.
3
Add the onion and rhubarb and saute until soft, 4 to 6 minutes.
4
Add the birch syrup, wine, and lemon juice.
5
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).
6
Adjust seasoning.
7
Mussels: Heat a wok over high heat.
8
Add the oil and swirl to coat the pan.
9
When the oil shimmers, add the garlic and ginger and stir-fry until fragrant.
10
Add the mussels, Thai birds, Korean chile flakes, and cook, covered, until mussels open.
11
Make a bed of the grilled potatoes on a large platter.
12
Place the mussels on top of the potatoes and drizzle the birch/rhubarb syrup on and around the mussels.
13
Toss the fiddleheads in the remaining mussel cooking liquid for a few seconds to warm them through.
14
Top the mussels with the fiddlehead salad and sprinkle with more Korean chile flakes and the chives.
15
Serve.
16
Potatoes: In a large bowl, combine the potatoes, garlic, and oil, toss to coat.
17
Prepare a grill and cook the potatoes until crispy, about 10 to 15 minutes, turning half way through.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons butter, 1 small red onion, cut into 1/4-inch dice, 1 cup rhubarb, peeled, finely diced, 4 tablespoons birch syrup, and more.

Yes, Spicy Wok Stirred Blue Mussels with Rhubarb-Birch Syrup and Alaskan Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

How did you like this recipe?

Frequently Asked Questions