Lemongrass Steamed Mussels in White Wine Broth

lemongrass mussels, white wine broth

This is one of the easiest ways to prepare mussels, and one of the best. Lemongrass adds a fresh and fragrant flavour to the broth, which is simply amazing when eaten with slices of crusty baguette.

Recipe: Lemongrass Steamed Mussels

  • 2 lbs (800-1000 g) fresh mussels
  • 1 tbsp unsalted butter
  • 1 medium shallot
  • 2 stalks lemongrass
  • 1/2 cup white wine
  • 1 tbsp chopped parsley or a few stalks of green onion, for garnish

Serves 2.

Put mussels into a large bowl. Shake the bowl pretty hard banging the mussels against the sides of the bowl. Give them a couple of minutes to close; discard any that don’t close and look dead. Wash mussels in cold water, scrub them with a brush and pull out the beards. Set aside for now.

Chop the shallot; chop parsley finely. Heat butter in a large pot; add the shallot and fry on medium, stirring often until the shallots become translucent.

Cut the lemongrass stalks in half lengthwise almost, but not all the way through. Add the lemongrass stalks and 1/2 cup of wine, and parsley to the pot. Bring to boil. Add all mussels at once. Close the lid and steam until all the mussels are open, about 2-3 minutes. Don’t overcook them or they will turn rubbery. Remove mussels to a bowl. Discard any that are not opened. Ladle the broth over the mussels and add chopped parsley of green onions.

Serve immediately with slices of crusty baguette to dip into the broth.

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