1 cup white wine
1 cup stock
3 garlic cloves, minced
2 tablespoons shredded ginger
2 stalks lemongrass, finely chopped
2 teaspoons shredded lemon rind
2 pounds mussels
Chopped scallions, for garnish
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.
Garnish with chopped scallions.
Serve with rice or bread.