Mussels and Clams with Lemon Grass Broth and Cilantro

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for mussels and clams with lemon grass broth and cilantro is a delicious and refreshing seafood dish. The combination of tender mussels and clams cooked in a fragrant lemon grass-infused broth creates a burst of flavors. The addition of fresh cilantro adds a vibrant touch to the dish, enhancing its overall taste. This recipe is perfect for seafood lovers looking for a light and flavorful meal.

Keywords: mussels, clams, lemon grass broth, cilantro, seafood

Mussels and clams with lemon grass broth and cilantro recipe details

Mussels and clams with lemon grass broth and cilantro recipe, recipe Rating: 4.9
Number of votes:139

Here is a delightful seafood soup that has a light, refreshing citrus flavor from the lemon grass and ginger, with hints of wine and cream. The recipe was created by Suzanne Goin of Luques in Los Angeles, California.
Ready in: 35 mins

Ingredients

Serves: 6

• 2 tablespoons olive oil
• 4 shallots, chopped
• 2 cloves garlic, chopped
• 3 stalks McCormick(R) Gourmet Collection(R) Lemon Grass
• 1/2 teaspoon McCormick(R) Gourmet Collection(R) Ground Ginger
• 3 cups water
• 1/4 cup fresh cilantro, coarsely chopped, divided
• 1/4 cup white wine
• 1 teaspoon salt
• 1/4 teaspoon McCormick(R) Gourmet Collection(R) Ground Black Pepper
• 20 small fresh 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

Preparation method

Prep: 15 mins | Cook: 20 mins

1. 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.
2. Heat broth to a boil. Add wine, salt and pepper. Add clams, cover and simmer 2 minutes. Add mussels, cover and simmer 3 minutes.
3. 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.