2 T. olive oil
\n4 shallots, chopped
\n2 cloves garlic, chopped
\n3 stalks Lemon Grass
\n1\/2 tsp. Ground Ginger
\n3 C. water
\n1\/4 C. fresh cilantro, coarsely chopped, divided
\n1\/4 C. white wine
\n1 tsp. salt
\n1\/4 tsp. Ground Black Pepper
\n20 small fresh clams, cleaned
\n20 fresh mussels, scrubbed and debearded
\n1\/4 C. heavy cream
\n1\/2 lemon
\n4 green onions, sliced on the bias, green and white parts<\/p>\n
Heat olive oil in a 6-quart saucepot on medium heat. Saut\u00e9 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.<\/p>\n
Yield: 6 servings
\nCalories: 129
\nFat: 8.7g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. olive oil 4 shallots, chopped 2 cloves garlic, chopped 3 stalks Lemon Grass 1\/2 tsp. Ground Ginger 3 C. water 1\/4 C. fresh cilantro, coarsely chopped, divided 1\/4 C. white wine 1 tsp. salt 1\/4 tsp. Ground Black Pepper 20 small fresh clams, cleaned 20 fresh mussels, scrubbed and debearded 1\/4 C. heavy cream 1\/2 lemon 4 green onions, sliced on the bias, green and white parts Heat olive oil in a 6-quart saucepot on medium heat. Saut\u00e9…<\/p>\n