Ginger, soy sauce, and a touch of butter make an irresistible Japanese-influenced East-West broth for these mussels.  The original recipe was for clams, but I haven’t quite gotten the hang of cleaning those yet, so I substituted mussels since I know what to do with those (and so will you, read on!).  Also, did I mention that mussels are one of the most sustainable types of seafood?  Yay for mussels! Continue reading