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.
15m
PREP TIME
20m
COOK TIME
174
CALORIES
15
INGREDIENTS
Ingredients
Instructions
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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.
15m
PREP TIME
20m
COOK TIME
174
CALORIES
15
INGREDIENTS
Ingredients 6 Servings
- 2 tablespoons olive oil
- 4 medium shallots, chopped
- 2 cloves garlic, chopped
- 3 pieces (4-inches each) lemon grass
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 3 cups water
- 1/4 cup coarsely chopped fresh cilantro, divided
- 1/4 cup white wine
- 1 teaspoon salt
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse 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 diagonal
INSTRUCTIONS
- 1 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
- 2 Return broth to boil. Add wine, salt and pepper. Add clams; cover and simmer 2 minutes. Add mussels; cover and simmer 3 minutes
- 3 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
(per Serving)
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Ingredients 6 Servings
- 2 tablespoons olive oil
- 4 medium shallots, chopped
- 2 cloves garlic, chopped
- 3 pieces (4-inches each) lemon grass
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 3 cups water
- 1/4 cup coarsely chopped fresh cilantro, divided
- 1/4 cup white wine
- 1 teaspoon salt
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse 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 diagonal
INSTRUCTIONS
- 1 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
- 2 Return broth to boil. Add wine, salt and pepper. Add clams; cover and simmer 2 minutes. Add mussels; cover and simmer 3 minutes
- 3 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
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