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Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium heat. Add shallots and garlic; sauté 1 minute or until tender. Add lemon grass and ginger; cook 1 minute. Add 3 cups water; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes. Add 2 tablespoons cilantro. Remove from heat; cover and let stand 5 minutes.

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  • Return broth to a boil. Add wine and next 3 ingredients; cover, reduce heat, and simmer 2 minutes. Add mussels; cover and simmer 3 minutes. Add cream; cook 1 minute. Stir in lemon juice, onions, and remaining cilantro. Discard lemon grass.

Source

Lucques, Los Angeles

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