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From “Lively Lemon: A Little Book of Lemon Herb Recipes,”
compiled by members of the Herb Society of America.
Ingredients
3 tablespoons butter
2 large onions, thinly sliced
2 lemongrass stalks, outer leaves removed, thinly sliced
Salt and freshly ground pepper
1 cup white wine
4 pints well-scrubbed fresh mussels
Directions
Melt butter in a heavy saucepan. Add onion and lemongrass, and cook on low heat until onion is transparent. Add salt, pepper, wine and mussels.
Raise heat to high, cover and cook, shaking the pan occasionally, until the mussels open.
Ladle into bowls and serve with crusty bread.
