182 kcalMussels In Ginger and Lemongrass Broth
20 min serves 4
Gluten-FreeDairy-Free
16gprotein11gcarbs3gfat
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
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Method
From foodista.com — read the original
- 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.
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 via Spoonacular · original recipe at foodista.com