Mussels With Lemon Grass Recipe

Put the oil in a stainless steel pot large enough to hold all the ingredients. Turn the heat to medium. Strip the course, dry outer leaves from the lemon grass. Cut off the base where the root begins and discard. Cut the bulb into rings about 1/4 thick. Only go up about 4 or 5 inches, where the bulb stays white and tender.

When the oil is hot add the lemon grass and stir for a minute. Add the onions and cook over medium until they begin to turn golden, approximately three minutes.

Add the garlic, white wine, pepper flakes and cilantro, and continue to cook 2 more minutes to blend flavors. Add the mussels to the pot, cover with a lid, and turn up the heat to high to steam the mussels open.

After a few minutes, ladle the mussels into serving dishes, being sure to discard any that have not opened. Adjust the broth seasoning if needed. Strain the broth onto the mussels and serve at once.