Mussels In Ginger and Lemongrass Broth


Photo: flickr user FotoosVanRobin
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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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Tags:

Shellfish
seafood

Yield:

4.0 servings

Added:

Saturday, December 5, 2009 - 11:22pm

Creator:

Anonymous

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