Steamed Mussels With Asian Flavors

1. Bring chicken broth, rice vinegar, cayenne, ginger, garlic, scallions, and lime zest (if using) to simmer in Dutch oven and simmer to blend flavors, about 3 minutes. Increase heat to high, add mussels, cover, and cook, stirring twice, until mussels open, 4 to 8 minutes.
2. Remove mussels from liquid and transfer to serving bowl. Pour broth over mussels, garnish with chives. Serve immediately with lime wedges.

STEAMED MUSSELS WITH TOMATO AND BASIL
Serve these tomato-bathed mussels over cappellini or angel hair pasta.
Decrease wine to 1 cup and substitute 1⁄2 cup chopped fresh basil for parsley. After removing mussels from broth in step 2, add 2 cups canned crushed tomatoes. Substitute 1⁄4 cup olive oil for butter, simmering after adding to pot until reduced to sauce consistency, about 10 minutes. Season with salt and pepper to taste. Return mussels to pot with reduced sauce and gently stir to coat. Serve.

STEAMED MUSSELS WITH CURRY AND BASIL
Add 1 teaspoon Madras curry powder to wine mixture in step 1 and reduce parsley to 2 tablespoons. Right before swirling in butter, stir in 2 tablespoons chopped fresh cilantro and 2 tablespoons chopped fresh basil.