Mussels in Lemongrass Broth

Ingredients

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

Directions

 * 1) Place stock, ginger, lemongrass and lemon rind in a saucepan over high heat.
 * 2) Bring the broth to the boil then add the mussels and cook for 2–3 minutes or until the mussels open.
 * 3) Discard any mussels that don't open.
 * 4) Serve mussels in deep bowls with the broth and some bread or with some cooked Pasta.