Im so lucky to live in a neighborhood that has a great selection of fresh seafood at my local supermarket. I know people cringe at the words "SALE" and "SEAFOOD" in the same sentence, but honestly, my local supermarket has great weekly sales and specials. Of course grocery shopping, as per usual, I grabbed a bag of PEI mussels, which I think are so quick and easy to make for dinner when you want something great and flavorful, but also don't want to put Iron Chef efforts into it. I decided to swoop back around and get some fresh ginger and scallions for my cooking liquid for the mussels this time around. I love ginger and I actually use it a lot in my cooking, and hey you can never go wrong with ginger! Don't forget to pick up some soft and crusty bread to soak up all that buttery ginger infused liquid! 

PEI MUSSELS W/ GINGER AND SCALLIONS 

2 lbs. fresh PEI Mussels 

1 small piece of fresh ginger, peeled and thinly sliced 

1 small leek, rinsed, trimmed and thinly sliced 

1 small onion, thinly sliced 

1 bunch of scallions, ends trimmed and thinly sliced 

3 cloves garlic, peeled and smashed 

1 Tblspn Canola oil (optional) 

1/2 c. vegetable broth or water 

1 stick of butter 

salt-n-pepper 

Clean and rinse mussels under cold running water. Place in refrigerator until needed. In a large   skillet, heat 1 Tablespoon of canola oil over high heat. Add leeks, garlic, and onions to skillet, sautéing about 2 minutes. Add 1 stick of butter, allow to melt, then add scallions and sliced ginger, seasoning heavily with salt and pepper.  Next, add cleaned mussels to skillet and 1/2 cup of preferred liquid, quickly tossing mussels and sautéed vegetables and cover with a lid. Cook mussels, about 6 minutes or until all shells are opened. Scoop liquid and sautéed vegetables all over mussels to get liquid inside of shells. When ready, spoon into desired bowls and serve with bread. 

**As always Fab Eaters, remember to keep all of your seafood cold and rinse in cold water!  And discard any open or cracked shells! Also pull away the beards on the sides of the mussels!

image via cooking etc.