Mussels In Ginger and Lemongrass Broth
Mussels In Ginger and Lemongrass Broth might be a good recipe to expand your hor d'oeuvre repertoire.
- Servings: 4
- Total cooking time:
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
Instructions:
- 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.
