Mussels In Ginger and Lemongrass Broth

Photo: flickr user FotoosVanRobin

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Yield:

4.0 servings

Added:

December 5, 2009

Creator:

Anonymous

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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

Preparation

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.

2

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

3

This recipe yields 4 servings.

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