Chinese-Style Lemongrass Mussels
Comments:	Give a Far-West taste to fresh mussels by adding lime leaves, garlic and lemongrass to the steaming cooking liquid. As mussels grow on farms, it is now possible to buy some all year round. Serve these mussles along with crusted bread slices. Preparation time : 10 minutes Cooking time :10 minutes
Servings:	4
Ingredients	Preparation
1 pound 10 ounces [738 g] fresh mussels 1 tablespoon [15 mL] seasme oil 3 green onions, finely chopped 2 cloves garlic, finely chopped 1 sprig lemongrass 2 lime leaves 2 tablespoons [30 mL] freshly chopped coriander Finely grated rind of 1 lime 2 tablespoons [30 mL] lime juice 1 1/4 cups [310 mL] really hot vegetable broth Fresh coriander sprigs, to garnish Lime wedges, to garnish	Using a small sharp knife, under cold running water, scrape 'beard' off mussels. Vigorously brush mussels, throwing away any damaged mussel or any opened mussel that does not close-up when tapped on. Rinse mussels to completely remove all the sand. Heat sesame oil into a large casserole; soften together finely chopped green onions and garlic, for approximately 2 minutes. Hit lemongrass sprig using a meat tenderizer or a rolling pin. Then add lemongrass sprig to casserole, along with lime leaves, freshly chopped coriander, grated lime rind, lime juice and well-cleaned mussels; pour in really hot vegetable broth. Cover casserole; leave to simmer over medium heat for 3 to 5 minutes, shaking casserole from time to time. Using a slotted spoon, evenly transfer mussels into individual deep plates, throwing away any unopened mussel. Bring cooking liquid to a hard boil; leave to reduce slightly. Remove and throw away lemongrass sprig and lime leaves. Then, evenly pour boiling cooking liquid all over mussels. Serve immediately, garnished with fresh coriander sprigs and lime wedges.