Jicama Grill Mussels in Spicy Ginger-Cilantro Broth

Source: Jicama Grill, Louisville, Kentucky

2 tablespoons olive oil
2 pounds fresh mussels
1 tablespoon chopped garlic
1 tablespoon chopped scallions
1/2 cup soy sauce
Juice of 6 limes (a little more than 2/3 cup)
1/4 cup fresh ginger, chopped
2 tablespoons sesame oil
Chopped cilantro, for garnish

Heat oven to 250 degrees F.

In a large saut pan set over medium-high heat, heat olive oil until it shimmers. Add 1/3 of the mussels in a single layer on the pan's bottom. Cover the pan, set a timer for 1 minute and cook. Keep open mussels warm in oven. Repeat until all mussels are open. Discard any mussels that remain closed.

Return open mussels to saut pan. Add garlic and scallions and cover pan. Set timer for 30 seconds.

When done, add soy sauce, 1 cup water, lime juice and ginger; cover and cook 1 minute.

Remove mussels again and keep warm in oven. After all the mussels are out of the pan, increase heat to high and boil broth about 1 minute. Return mussels to the pan with sesame oil and toss. Garnish with cilantro.

Serves 4 as an appetizer.

Serve hot with a French loaf or other high-quality bread to soak up the spicy juice.