Our ginger is made from young rhizomes that are naturally sweet, not fibrous or bitter. Finely minced and mixed with sugar, this ingredient is ideal in desserts and gourmet pastry recipes as well as spicy savory soups and sauces that benefit from a sweetened ginger.

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Featured Recipe

Steamed Mussels in Key Lime & Coconut Broth

Yield: 8 Servings
Source: Susan Walter, Chef
    • 3 tbsp. canola oil
    • 1/2 cup carrot, finely minced
    • 1/2 cup celery, finely minced
    • 1/2 cup onion, finely minced
    • 4 cloves garlic, minced
    • 6 pieces lemon grass, cut into rings
    • 1/2 cup The Perfect Purée Ginger,  thawed
    • 3/4 cup The Perfect Purée Key Lime Concentrate,  thawed
    • 1 cup The Perfect Purée Coconut,  thawed
    • 2 1/4 cups white wine
    • 2 tsp. fresh thyme leaves
    • 1 jalapeno, sliced into rings
    • 4 1/2 lbs. mussels, cleaned and debearded
    • 2 tsp. salt
    • 4 tbsp. cold butter
    • 1 tsp. pepper

1. Heat oil in 1 qt. pan. Saute carrot, celery, onion, garlic and lemon grass until softened.
2. Add Ginger puree, Key Lime Concentrate, Coconut puree, white wine, thyme and jalapeno and simmer for 20minutes.
3. Strain into large deep saucepan. Place cleaned mussels in the pan, tossing in sauce pan with broth.
4. Cover and simmer for approx. 5 minutes. Remove mussels to shallow serving dish.
5. Whisk butter into remaining sauce and season with salt and pepper.
6. Divide mussels into 8 shallow serving dishes and pour broth over each serving.

Serving Suggestion:
Serve with grilled Ciabatta or other rustic, crusty bread.

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