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Active Time: 35 Minutes
Yield: Makes 6 servings
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| 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. |
RECIPE INGREDIENTS
| 2 tablespoons olive oil |
| 4 shallots, chopped |
| 2 cloves garlic, chopped |
| 3 sticks 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 fresh small 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 |
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DIRECTIONS
Heat olive oil in a 6-quart saucepot on medium heat. Sauté 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.
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Heat broth to a boil. Add wine, salt and pepper. Add clams, cover and simmer 2 minutes. Add mussels, cover and simmer 3 minutes.
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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.
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Recipe reprinted by permission of McCormick®. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 6 servings
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