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Mussels and Clams with Lemon Grass Broth and Cilantro

By: McCormick® Gourmet Collection®

"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."

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

2 tablespoons olive oil
4 shallots, chopped
2 cloves garlic, chopped
3 stalks McCormick® Gourmet Collection® Lemon Grass
1/2 teaspoon McCormick® Gourmet Collection® 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® Gourmet Collection® 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

Directions

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.