This particular dish was inspired by Chef Ben at our Tower Market location. He saw mussels in our cart, and suggested cooking them with ginger, garlic and white wine. Best. Advice. EVER.
There are a few things we love about this recipe:
It’s great for entertaining. If you roast the garlic and prep the rest of the ingredients before your guests arrive, you’ll only be in the kitchen 20 minutes to finish it up.
It’s an excuse to roast garlic. Your house will smell delicious. While you have the oven on and the olive oil out, throw in an extra head or two of garlic to roast and put in the fridge. Odds are you’ll find a good use for it later in the week.
It’s versatile. We served it with pasta for a full meal, but you could also serve the mussels on their own and use crusty French bread to soak up the sauce.
It’s delicious. Our dinner guests went back for second and third helpings - no further explanation needed.