4 Serves
45 Mins
Prepare the aromatics by finely chopping the garlic and ginger, and slicing the lemongrass stalks into manageable pieces.
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Vitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
54 µg / 2.4 µgFolate
192 µg / 400 µgCalcium
142 mg / 1,300 mgIron
18 mg / 18 mgMagnesium
165 mg / 420 mgPhosphorus
920 mg / 1,250 mgPotassium
1560 mg / 4,700 mgSodium
1741 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
16 mg / 2.3 mgSelenium
205 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
129 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
In a large pot, combine the white wine, chicken stock, prepared garlic, ginger, lemongrass, and lemon zest. Bring the mixture to a boil over high heat.
Add the cleaned mussels to the boiling broth, cover the pot, and steam for 3 to 5 minutes until the shells have fully opened.
Discard any mussels that remain closed. Ladle the mussels and broth into deep bowls, garnish with fresh chopped scallions, and serve immediately with crusty bread.
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