Preparation

• 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