Julienne the ginger and finely pound the garlic with a mortar and pestle. Set aside.
Prepare the seafood: Quickly rinse the mussels and debeard each by pulling the strands off with your fingers or a paring knife. Place them in a pan with the ginger under medium heat and cook for five minutes until the shells open. Drain any excess liquid and set aside.
Melt the butter in a pan under medium low heat. Add the garlic and cook for two minutes until fragrant but not brown. Add in the cooked mussels and toss for a minute or two until each piece is coated by the garlic butter mixture.
Serve immediately with a glass of wine, a big slice of crusty bread, or steamed rice.
