Instructions: Scrub mussels with stiff brush and pull off stringy "beard." Set aside.

Warm oil over medium heat in large skillet. Add garlic, ginger, lemon grass and shallots. Cook until fragrant and tender, about 5 minutes. Add broth and bring to boil. Simmer 5 minutes. Add mussels, cover and cook until mussels have fully opened, about 5 minutes.

Remove mussels to serving bowls and keep warm. Add onions, cream and red pepper flakes to pan. Cook 3 minutes. Strain soup over cooked mussels. Season with salt and pepper. Serve immediately.

This recipe yields 2 to 4 servings.

NOTES :

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