Mussels in Lemongrass Broth

From Recidemia
Jump to: navigation, search



  1. Place stock, ginger, lemongrass and lemon rind in a saucepan over high heat.
  2. Bring the broth to the boil then add the mussels and cook for 2 – 3 minutes or until the mussels open.
  3. Discard any mussels that don't open.
  4. Serve mussels in deep bowls with the broth and some bread or with some cooked Pasta.