1 kg mussels
2-inch ginger (sliced thinly)
sea salt to taste (optional)
1. Submerge the mussels in cold water straight from the tap. Leave for an hour or two–this would make them “cough out” sand from their ‘mouths’ (we don’t want a visit to the dentist!).
2. Place the sliced ginger in a big pot.
3. After an hour or two, gently lift the mussels from the water and place them in the pot (sand should have already settled at the bottom so make sure the water doesn’t get stirred).
4. Sprinkle some salt on the mussels–but this is optional as mussels are already salty on their own (I assume they only live in seawater).
5. Do NOT add water.
6. Cover the pot, turn the stove on low.
7. Check after 10-15 minutes, or, the moment the shells open–the mussels are ready (if they’re left longer, the mussels shrink and become rubbery and not juicy). By this time they would also have already yielded plenty of broth in the pot–that’s why no water is added in the preparation.
*Tip: Leftover broth is great for boiling pasta, or boiling in a combo of shredded corn and green beans