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Mussels and Clams with Lemon Grass Broth and Cilantro

This seafood soup from Suzanne Goin of Lucques in Los Angeles, California has a light, refreshing citrus flavor from the lemon grass and ginger, with hints of wine and cream.

15 mins Prep time 20 mins Cook time
15 mins Prep time
20 mins Cook time
  • Heat oil in 6-quart saucepot on medium heat. Add shallots and garlic; cook and stir until translucent. Add lemon grass and ginger; cook 1 minute. Add water; bring to boil. Reduce heat to low; simmer 3 minutes. Remove from heat. Add 1/2 of the cilantro; cover. Let broth steep for 5 minutes.

  • Return broth to boil. Add wine, salt and pepper. Add clams; cover and simmer 2 minutes. Add mussels; cover and simmer 3 minutes.

  • Stir in cream; 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.

Nutrition information

(Amount per serving)

  • Calories: 174Cholesterol: 40mg
  • Sodium: 548mgProtein: 12g
  • Total Fat: 10gFiber: 0g
  • Carbohydrate: 9g

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