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Stunning plated serving of Mussels in Ginger-Garlic Broth, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Mussels in Ginger-Garlic Broth

By blooming fresh ginger, garlic, and red onions in hot olive oil, this deeply savory, wine-laced coastal broth rapidly steams fresh mussels, forcing them to release their briny liquor directly into the sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Soup, Main Course
Ingredients Method

Ingredients
  

For the Broth
  • 2 tablespoons olive oil
  • ½ small red onion, peeled and finely diced, about ¼ cup
  • 2 garlic cloves, peeled and minced, about 1 tablespoon
  • 1 (2-inch) piece ginger, peeled and grated, about 2 tablespoons
  • 2 tablespoons tomato paste
  • ½ cup white wine
  • 2 cups chicken stock
The Harvest Greens & Mussels
  • 3 to 4 kale leaves, stemmed and finely chopped, about 1 cup
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • 1 pound fresh mussels
The Parmesan Toasted Bread
  • several thick slices crusty bread
  • olive oil
  • garlic powder
  • Parmesan cheese

Method
 

The Aromatic Bloom & Deglaze
  1. Rinse and (if necessary) clean the mussels.
  2. In a deep pot or wok with lid, heat 2 tablespoons olive oil over medium heat.
  3. Add the onion, garlic, and ginger and cook until soft and fragrant, about 1 to 2 minutes.
  4. Add the wine and simmer until reduced, about 3 minutes more.
The Broth
  1. Add the stock.
  2. Stir in the tomato paste.
  3. Add the kale.
  4. Season with salt and pepper.
  5. Cover the pot with the lid and simmer until the kale is soft, about 5 minutes.
The Parmesan Bread Toast
  1. Preheat your oven to the broil setting.
  2. Lay slices of bread onto a baking sheet.
  3. Brush with olive oil.
  4. Sprinkle with garlic powder and top with Parmesan cheese.
  5. Place the baking sheet under the broiler and watch closely. Cook until the bread is golden and the cheese is melty, about 1 to 2 minutes.
The Bivalve Poach
  1. Add the mussels into the kale stock.
  2. Cover the pot with the lid and cook until the mussels open, about 5 minutes.
  3. Serve the mussels in a bowl with plenty of broth and a couple of slices of toast for dipping.