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

• 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.

butter, red onion, rhubarb, birch syrup, white wine, lemon, grapeseed oil, garlic, fresh ginger, mussels, bird chiles, chile flakes, fiddlehead ferns, chile flakes, chives, potatoes, garlic, olive oil

Taken from www.foodnetwork.com/recipes/spicy-wok-stirred-blue-mussels-with-rhubarb-birch-syrup-and-alaskan-potatoes-recipe.html (may not work)