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Place the mussels in a large bowl of cold water and discard any that are cracked or that remain open after a firm tap on the counter. Scrub the shells under cold running water and pull off any fibrous beards. Keep the cleaned mussels refrigerated until ready to cook.
Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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