Ingredients

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

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Instructions

1. Place wine, stock, garlic, ginger, lemongrass, 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.;