2 tablespoons chopped garlic
1 tablespoon finely shredded ginger root
1/4 cup shallot
8 oz shitake mushrooms (stems removed and sliced)
2 jalapenos stems and seeds removed, slice into thin strips (to taste)
3 lbs mussels (scrubbed and de-bearded)
2 tablespoons olive oil
1 1/2 cup dry white wine (sauvignon blanc or pinot grigio)
1/4 teaspoon salt
Using a micro-plane grater to finely shred ginger until you have about 1 tablespoon.
Heat olive oil in large pot. Add garlic, ginger and shallots and sauté over low heat for about 5 minutes or until soft. Add wine and cook on medium-low heat for about 5 minutes. Add mushrooms and salt. Cook about 5 minutes or until mushrooms are soft, reduce heat to low and add jalapenos. Cook 1 minute. Add mussels and cook until all mussels open (should take about 10 minutes). Discard mussels that don’t open.
Serve with grilled bread to soak up the sauce.