Mussels In Ginger and Lemongrass Broth – Eat With Your Eyes


Ingredients: 1 cup chicken stock,4 garlic cloves, minced,2 tablespoons shredded ginger,2 teaspoons shredded lemon rind,2 lemongrass stalks finely chopped,2 pounds mussels, scrubbed and de-bearded,Chopped scallions for garnish,1 cup white wine

  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.
  3. Garnish with chopped scallions.This recipe yields 4 servings.


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