This is so South Carolina low country fare: seafood and sweet tea. Now, I had to bring in some Korean influences like ginger, garlic, and onions. Now, version 1 was a little sweet for my taste, so I added some jalapeños and some lemon. Sweet, spicy, and tart. I hope you like it.

2 pounds mussels, cleaned
1 half gallon sweet tea (32 ounces brewed tea and 3/4 cups sugar)
2 fingers of ginger, peeled and sliced into 1/4 inch pieces
3 cloves garlic, minced
1/2 yellow onion, diced
Juice of 2 lemons
1 jalapeño, sliced thin

Mix tea and sugar and let devolve for 20 minutes and stir.

In a large deep skillet, add sweet tea, ginger, onion, and garlic.

Bring to a slow boil.

Add mussels, lemon juice and jalapeños.

Cook until mussels open; remove from pan after they do.

Serve with bread.