MUSSELS AND CLAMS WITH LEMON GRASS BROTH AND CILANTRO

Mussels and Clams with Lemon Grass Broth and Cilantro image

Provided by @MakeItYours

Number Of Ingredients 15

Previous Next

2 tablespoons olive oil
4 medium shallots, chopped
2 cloves garlic, chopped
3 stalks Thai Kitchen® Lemongrass
1/2 teaspoon McCormick® Gourmet Collection Ginger, Ground
3 cups water
1/4 cup coarsely chopped fresh cilantro, divided
1/4 cup white wine
1 teaspoon salt
1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
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 diagonal

Steps:

Heat oil in 6-quart saucepot on medium heat. Add shallots and garlic; cook and stir until translucent. Add lemongrass and ginger; cook 1 minute. Add water; bring to boil. Reduce heat to low; simmer 3 minutes. Remove from heat. Add 1/2 of the cilantro; cover. Let broth steep for 5 minutes.
Return broth to boil. Add wine, salt and pepper. Add clams; cover and simmer 2 minutes. Add mussels; cover and simmer 3 minutes.
Stir in cream; 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 lemongrass stalks before serving.