Recipe courtesy of Sara Moulton

Mussels in Ginger and Lemongrass Broth

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.;