Mussels In Ginger And Lemongrass Broth
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
58
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
White Wine1 cup
Chicken Stock2 tbsps
Ginger (shredded)2 stalks
Lemongrass (finely chopped)2 tsps
Lemon (shredded rind)910 g
Mussel (cleaned)Directions:
1
Place wine, stock, garlic, ginger, lemongrass, and lemon rind in a saucepan over high heat
2
Bring the broth to the boil then add the mussels and cook for 2 to 3 minutes or until the mussels have opened
3
Discard any mussels that don't open
4
Serve mussels in deep bowls with the broth and some bread
5
Garnish with chopped scallions