Korean-Style Mussels with Ginger and Garlic Steamed Broth

Thoroughly scrub and debeard the mussels under cold running water.

In a small pot over medium-high heat, combine 1/2 cup water, 1 tsp freshly grated ginger, and 1 tsp minced garlic. Bring to a gentle simmer.

Add the mussels to the pot and cover tightly with a lid. Steam for 3–5 minutes, or until the shells have fully opened and the meat is opaque.

Discard any mussels that remain closed.

Serve the mussels in a warm bowl, spooning the aromatic ginger-garlic broth over them, and place a small portion of steamed jasmine rice on the side to soak up the juices.