Mussels In Ginger and Lemongrass Broth

• chicken stock1 cup
• garlic cloves4
• ginger2 tablespoons
• lemon rind2 teaspoons
• lemongrass stalks2
• mussels2 pounds
• scallions4 servings
• white wine1 cup

Instructions

1. 1

   Place wine, stock, garlic, ginger, lemongrasss and lemon rind in a saucepan over high heat.

2. 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. 3

   Discard any mussels that don"t open.

4. 4

   Serve mussels in deep bowls with the broth and some bread.

5. 5

   Garnish with chopped scallions.This recipe yields 4 servings.