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Categories:Viewed: 32 - Published at: a year ago
Ingredients
- 1 cup white wine
- 1 cup chicken stock
- 3 garlic cloves minced
- 2 tablespoons ginger shredded
- 2 lemongrass stalks finely chopped
- 2 teaspoons lemon rind shredded
- 2 pounds mussels cleaned
- scallions Chopped, for garnish
Method
- 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.
- Serve mussels in deep bowls with the broth and some bread. Garnish with chopped scallions.
