MUSSELS AND CLAMS WITH LEMON GRASS BROTH AND CILANTRO

MUSSELS AND CLAMS WITH LEMON GRASS BROTH AND CILANTRO image

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
4 shallots, chopped
2 cloves garlic, chopped
3 sticks Lemon Grass
1/2 teaspoon Ground Ginger
3 cups water
1/4 cup fresh cilantro, coarsely chopped, divided
1/4 cup white wine
1 teaspoon salt
1/4 teaspoon Ground Black Pepper
20 fresh small clams, cleaned
20 fresh mussels, scrubbed and debearded
1/4 cup heavy cream
1/2 lemon
4 green onions, sliced on the bias, green and white parts

Steps:

Heat olive oil in a 6-quart saucepot on medium heat. Sauté the shallots and garlic until translucent. Add lemon grass and ginger. Cook 1 minute, then add water. Bring to a boil and simmer 3 minutes. Add half of the cilantro, remove saucepot from heat, cover and let broth steep for 5 minutes. Heat broth to a boil. Add wine, salt and pepper. Add clams, cover and simmer 2 minutes. Add mussels, cover and simmer 3 minutes. Add cream and cook 1 minute. When most of the mussels and clams are open, squeeze in juice of 1/2 lemon. Toss in green onions and remaining cilantro. Remove lemon grass stalks before serving.