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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.
2 tablespoons olive oil
4 medium shallots, chopped
2 cloves garlic, chopped
3 pieces (4-inches each) lemon grass
1/2 teaspoon McCormick Gourmet™ Ginger, Ground
3 cups water
1/4 cup coarsely chopped fresh cilantro, divided
1/4 cup white wine
1 teaspoon salt
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
20 fresh small clams, cleaned
20 fresh mussels, scrubbed and debearded
1/4 cup heavy cream
4 green onions, sliced on the diagonal
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.
(Amount per serving)