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.

Serves: 6
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)

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