MUSSELS IN GINGER AND LEMONGRASS BROTH

3 cups fish stock
2 tablespoons shredded ginger
2 stalks lemongrass finely chopped
2 teaspoons shredded lemon rind
1 kg (2 lb) mussels, cleaned

Place stock, ginger, lemongrass and lemon rind in a saucepan over high heat. Bring the broth to the boil them add the mussels and cook for 2-3 minutes or until the mussels have opened. Discard any mussels that don't open. Serve mussels in deep bowls with the broth and some bread. 

Serves 4.

[New Food Fast, Donna Hay]