Mussels In Ginger and Lemongrass Broth
20 min serves 4
Dairy-Free
Ingredients
- •1 cup chicken stock
- •4 garlic cloves
- •2 tablespoons ginger
- •2 teaspoons lemon rind
- •2 lemongrass stalks
- •2 pounds mussels
- •1 scallions
- •1 cup white wine
- •1 loaf bread
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Method
Adapted from foodista.com
- Place wine, stock, garlic, ginger, lemongrass and lemon rind in a saucepan over high heat.
- Bring the broth to the boil.
- Add the mussels.
- 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.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.