Mussels In Ginger and Lemongrass Broth

Mussels In Ginger and Lemongrass Broth

Mussels In Ginger and Lemongrass Broth

45 minutes

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Details
  • Servings:   4
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   4 Points
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Cuisine
  • antipasti
  • lunch
  • main course
  • starter
  • snack
  • appetizer
  • main dish
  • antipasto
  • hor d'oeuvre
  • dinner
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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.

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