Mussels in Ginger and Lemongrass Broth

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings

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

Place wine, stock, garlic, ginger, lemongrass, 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.


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