Cook baked french fries with sriracha honey sauce. Twenty minutes before the fries are ready, prep and cook the mussels.

Remove the tough skin on the lower third of each asparagus spear with a peeler.

Chop half of the ginger into thin slices. Mince the rest of the ginger.

Rinse mussels with cold tap water.

Heat olive oil in a 5-quart dutch oven or a large pan (do not use a nonstick skillet, the mussels will damage the coating) until warm. Add asparagus. Cook until the surface is charred. If the asparagus is not cooked through yet, add a tablespoon of water and cover. Let steam for a minute, until tender. Transfer to a serving plate.

You should have enough oil in the pan. If not, add a tablespoon of oil. Add the sliced ginger and turn to medium high heat. Stir a few times until fragrant.

Add mussels into the skillet. Pour Shaoxing wine over the mussels. Stir a few times. Add 1/4 cup water. Cover immediately. Turn to medium heat when the steam starts coming out. Steam until the mussels open, 5 to 8 minutes. Gently shake the pan a few times during cooking.

Transfer mussels to a large bowl with a slotted spoon. Save the juice in the pot.

Add the remaining minced ginger, soy sauce, and oyster sauce. Bring to a boil.

Pour a few spoonfuls of the sauce over the cooked asparagus. Pour the remaining broth over the mussels.

Garnish with green onion and serve warm with baked french fries.