Mussels In Ginger and Lemongrass Broth

1 cup white wine
1 cup chicken stock
3 garlic cloves -- minced
2 tablespoons shredded ginger
2 lemongrass stalks -- finely chopped
2 teaspoons shredded lemon rind
2 pounds mussels -- cleaned
Chopped scallions -- for garnish

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.