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
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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