21 minutes
A delightful blend of Asian flavors with citrus notes, perfect for a quick and delicious mussel dish.
cups
teaspoons
teaspoons
Fresh Ginger, grated
tablespoons
Garlic Clove, minced
each
Scallions, minced
each
Lime Zest, grated
tablespoons
Mussels, scrubbed and debearded
0 lb
Chives, minced
tablespoons
Cilantro, minced
tablespoons
Lime Wedges
each
1. Prepare the Base
In a Dutch oven, combine the chicken broth, rice vinegar, cayenne pepper, grated fresh ginger, minced garlic, minced scallions, and grated lime zest. Bring this mixture to a simmer over medium heat, letting it bubble gently for about 3 minutes.
2. Steam the Mussels
Increase the heat to high and add the scrubbed and debearded mussels to the pot. Cover the Dutch oven with a lid and let the mussels steam. This process usually takes between 4 to 8 minutes. Discard any mussels that remain closed after this time.
3. Serve the Mussels
Remove the pot from the heat. Carefully transfer the mussels to a serving bowl using a slotted spoon, leaving the broth in the pot. Pour the flavorful broth over the mussels. Garnish with minced fresh chives, cilantro, or scallions. Serve immediately with lime wedges on the side.
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