Ming Tsai and Rick Harness pick and eat beach greens on Tutka Bay in Alaska.

Ingredients:

2 Tbs. grape seed oil
2 lbs. Alaskan mussels, scrubbed, beards removed
1 Tbs. finely chopped garlic
1 Tbs. finely chopped fresh ginger
4 Thai bird chiles, stemmed and minced
1 Tbs. Korean chile flakes
2 cups nettles, prepped

Directions:

1. Heat a wok over high heat.
   
2. Add the oil to the wok and swirl to coat the pan.
   
3. When the oil shimmers, add the mussels and stir-fry until some of the mussels open about 5 minutes.
   
4. Add the garlic, ginger, Thai birds, Korean chile flakes and nettles and stir-fry until fragrant, about 2 minutes.

Rhubarb-Birch Syrup

Ingredients:

1 Tbs. grape seed oil
1 small red onion, 1/2-inch dice
4 Tbs. birch syrup
1 cup rhubarb, peeled, finely diced
juice of 1 lemon
1 cup white wine
1 Tbs. butter

Directions:

1. Heat a medium skillet over high heat.
   
2. Add the oil, swirl to coat the bottom of the pan.
   
3. When the oil shimmers, add onion and rhubarb and sauté until soft, 4-6 minutes.
   
4. Add the syrup, lemon juice and wine.
   
5. Stir, season with salt and pepper and cook until the liquid is reduced, about 15 minutes until it has a syrup consistency.
   
6. Stir in the butter and correct the seasoning.

Native Potatoes

Ingredients:

2 lbs. native potatoes, unpeeled, washed and sliced in half
1 Tbs. minced garlic
2 Tbs. olive oil
3 chopped chives

Directions:

1. In a large bowl, combine the potatoes, garlic and oil and toss to coat.
   
2. Prepare a grill and cook the potatoes until crispy, about 10-15 minutes.
   
3. Return to the bowl and toss with the chives.

Plating: Evenly divide the potatoes among the 4 plates. Place the mussels on top of the potatoes and drizzle the chutney on and around the mussels.

Wine: 1999 Domaine Sipp Mack, Pinot Blanc, Alsace, France.

Copyright, 2000, Ming Tsai, All Rights Reserved