Mussels In Ginger and Lemongrass Broth
By: Anonymous
Published: Saturday, December 5, 2009 - 11:22pm

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.