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Spicy Wok Stirred Blue Mussels with Rhubarb-Birch Syrup and Alaskan Potatoes (Ming Tsai) Recipe

Spicy Wok Stirred Blue Mussels with Rhubarb-Birch Syrup and Alaskan Potatoes (Ming Tsai) Recipe

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Spicy Wok Stirred Blue Mussels with Rhubarb-Birch Syrup and Alaskan Potatoes (Ming Tsai)

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Ingredients:

Serving

2 tbsp butter
1 small red onion, cut into 1/4-inch dice
1 cup rhubarb, peeled, finely diced
4 tbsp birch syrup
1 cup white wine
1 lemon, juiced
2 tbsp grapeseed oil
1 tbsp finely chopped garlic
1 tbsp finely chopped fresh ginger
2 lb alaskan mussels, scrubbed, beards removed
4 thai bird chiles, stemmed, and minced
1 tbsp korean chile flakes
2 cups fiddlehead ferns, blanched
1/2 tsp korean chile flakes
3 tbsp chopped chives
2 lb potatoes from alaska, unpeeled, washed, and halved
1 tbsp minced garlic
2 tbsp olive oil

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2412.6 Kcal (10101 kJ)
Calories from fat	1088.76 Kcal
		% Daily Value*
Total Fat	120.97g	186%
Cholesterol	388.02mg	129%
Sodium	16.18mg	1%
Potassium	1288.54mg	27%
Total Carbs	213.88g	71%
Sugars	45.14g	181%
Dietary Fiber	13.37g	53%
Protein	126.27g	253%
Vitamin C	91.9mg	153%
Vitamin A	0.1mg	5%
Iron	2.9mg	16%
Calcium	177.6mg	18%

Amount Per 100 g
Calories	243.62 Kcal (1020 kJ)
Calories from fat	109.94 Kcal
		% Daily Value*
Total Fat	12.22g	186%
Cholesterol	39.18mg	129%
Sodium	1.63mg	1%
Potassium	130.11mg	27%
Total Carbs	21.6g	71%
Sugars	4.56g	181%
Dietary Fiber	1.35g	53%
Protein	12.75g	253%
Vitamin C	9.3mg	153%
Iron	0.3mg	16%
Calcium	17.9mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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