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Whitewater Mussels with Ginger Essence

Jeffrey W. Kwolek

  • 1 1/2 lbs Whitewater mussels
  • 2oz. melted butter
  • 1/2 medium red onion finely sliced
  • 3 tblsp. finely chopped fresh ginger
  • 1-6" length of leek, julienne
  • 4 fresh basil leaves, chiffonade cut
  • 1 clove fresh garlic, paper thin
  • 8 oz. of fresh clam stock pinch crushed red pepper
  • 3 oz. of Absolut Citron
  • pinch sea salt
  • pinch white pepper
  • 1/4 cup of shopped chives
  • 2 oz. Southern Comfort
  • 2 oz. soft butter
  • 1 bulb fresh ginger thread, for garnish
  • 1 stock fresh lemon grass, for garnish

In a heavy saucepan, caramelize the red onion in the melted butter. Add the leeks, ginger, garlic and mussels. Stir and cook a for a few minutes over high heat. Deglaze the pan with the Absolut Citron and add crushed red pepper, basil, clam stock and Southern Comfort. Remove mussels, place in large serving bowl and reduce sauce. Finish sauce with chives and soft butter then pour over mussels and garnish with fried ginger threads and lemon grass. Recipe makes 2 appetizer servings or 1 entree.