This recipe for Mussels in Ginger and Lemongrass
Broth was created by chef Sara Moulton.
Mussels in Ginger
and Lemongrass Broth
- 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.
|
