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Mussels and Clams with Lemon Grass Broth and Cilantro recipe |
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6 servings
Ingredients:
2 tablespoons olive oil4 shallots, chopped2 cloves garlic, chopped3 stalks McCormick® Gourmet Collection® Lemon Grass1/2 teaspoon McCormick® Gourmet Collection® Ground Ginger3 cups water1/4 cup fresh cilantro, coarsely chopped, divided1/4 cup white wine1 teaspoon salt1/4 teaspoon McCormick® Gourmet Collection® Ground Black Pepper20 small fresh clams, cleaned20 fresh mussels, scrubbed and debearded1/4 cup heavy cream1/2 lemon4 green onions, sliced on the bias, green and white parts
Instructions:
Heat olive oil in a 6-quart saucepot on medium heat. Saute 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.
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