Mussels and Clams with Lemon Grass Broth and Cilantro

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Recipe intro

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: 4.8
Number of votes:134

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.