Mussels In Ginger and Lemongrass Broth

Name: Mussels In Ginger and Lemongrass Broth
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 1 cup Chicken Stock (1 cup chicken stock); 4 pieces Garlic (4 garlic cloves, minced); 2 tbsp Ginger (2 tablespoons shredded ginger); 2 tsp Lemon Zest (2 teaspoons shredded lemon rind); 2 pieces Lemon (2 lemongrass stalks finely chopped); 2 lb Mussels (2 pounds mussels, scrubbed and de-bearded); 0 pieces Green Onion (Chopped scallions for garnish); 1 cup White Wine (1 cup white wine)

20 minAsian

Servings4

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Gluten Free
Dairy Free
Paleo
Pescatarian

Steps

1Place 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.
2Serve mussels in deep bowls with the broth and some bread.
3Garnish with chopped scallions.This recipe yields 4 servings.

Nutrition

Calories: 472kcal
Protein: 56g
Carbs: 26g
Fat: 11g
Fiber: 2g
Sugar: 2g

Estimated from the ingredient list.

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Questions

How long does mussels in ginger and lemongrass broth take to make?

About 20 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 4 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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