Mussels and Clams with Lemon Grass Broth

Name: Mussels and Clams with Lemon Grass Broth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 20 smalls farmed clams in shells, scrubbed; 59 milliliters dry white wine; 59 milliliters chopped fresh cilantro, divided; 2 garlic cloves, chopped; 4 green onions, sliced diagonally; 1 teaspoons ground ginger; 0 teaspoons coarsely ground pepper; 59 milliliters heavy whipping cream; 9 inches lemon grass; 1 Tbsp fresh lemon juice; 20 farmed mussels, scrubbed and debearded; 2 Tbsps olive oil; 1 teaspoon salt; 4 shallots, chopped; 710 milliliters water

Mussels and Clams with Lemon Grass Broth is a gluten free, primal, and pescatarian recipe with 6 servings. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 138 calories, 5g of protein, and 9g of fat. A mixture of lemon grass, ground ginger, farmed mussels, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oil in a Dutch oven over medium heat.

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Cooking Oil

Equipment you will use

Dutch Oven

Add shallots and garlic; saut 1 minute or until tender.

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Shallot

Garlic

Add lemon grass and ginger; cook 1 minute.

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Lemon Grass

Ginger

Add 3 cups water; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes.

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Water

Add 2 tablespoons cilantro.

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Cilantro

Remove from heat; cover and let stand 5 minutes.

Return broth to a boil.

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Broth

Add wine and next 3 ingredients; cover, reduce heat, and simmer 2 minutes.

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Wine

Add mussels; cover and simmer 3 minutes.

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Mussels

Add cream; cook 1 minute. Stir in lemon juice, onions, and remaining cilantro. Discard lemon grass.

Ingredients you will need

Lemon Grass

Lemon Juice

Cilantro

Onion

Cream

Equipment

Dutch Oven

Ingredients

Servings:

20smalls

farmed clams in shells, scrubbed 59milliliters

dry white wine 59milliliters

chopped fresh cilantro, divided 2

garlic cloves, chopped 4

green onions, sliced diagonally 1teaspoons

ground ginger 0teaspoons

coarsely ground pepper 59milliliters

heavy whipping cream 9inches

lemon grass 1Tbsp

fresh lemon juice 20

farmed mussels, scrubbed and debearded 2Tbsps

olive oil 1teaspoon

salt 4

shallots, chopped 710milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.