Mussels in Ginger and Lemongrass Broth
This wonderful recipe for Mussels in Ginger and Lemongrass Broth is by chef Sara Moulton.
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
- 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.
Makes 4 servings.
Photograph courtesy of National Fisheries Institute.