Mussels In Ginger And Lemongrass Broth

By á-170456

Ingredients

• 1 cup white wine
• 1 cup chicken stock
• 3 garlic cloves minced
• 2 tablespoons shredded ginger
• 2 lemongrass stalks finely chopped
• 2 teaspoons shredded lemon rind
• 2 pounds mussels cleaned
• Chopped scallions for garnish

Details

Servings 4

Preparation

Step 1

Place wine, stock, garlic, ginger, lemongrasss and lemon rind in a saucepan over high heat. Bring the broth to the boil then add the mussels and cook for 2 to 3 minutes or until the mussels have opened. Discard any mussels that don’t open.

Serve mussels in deep bowls with the broth and some bread. Garnish with chopped scallions.

This recipe yields 4 servings.