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
- 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.This recipe yields 4 servings.