Mussels and Clams with Lemon Grass Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
4 shallots, chopped |
2 garlic cloves, chopped |
3 (3-inch) sticks lemon grass |
1/2 teaspoon ground ginger |
3 cups water |
1/4 cup chopped fresh cilantro, divided |
1/4 cup dry white wine |
1 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
20 small farmed clams in shells, scrubbed |
20 farmed mussels, scrubbed and debearded |
1/4 cup heavy whipping cream |
1 tablespoon fresh lemon juice |
4 green onions, sliced diagonally |
Directions:
1. Heat oil in a Dutch oven over medium heat. Add shallots and garlic; sauté 1 minute or until tender. Add lemon grass and ginger; cook 1 minute. Add 3 cups water; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes. Add 2 tablespoons cilantro. Remove from heat; cover and let stand 5 minutes.
2. Return broth to a boil. Add wine and next 3 ingredients; cover, reduce heat, and simmer 2 minutes. Add mussels; cover and simmer 3 minutes. Add cream; cook 1 minute. Stir in lemon juice, onions, and remaining cilantro. Discard lemon grass.
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