Mussels and Clams with Lemon Grass Broth and Cilantro Recipe

Mussels and Clams with Lemon Grass Broth and Cilantro Recipe

  • 2 tablespoons olive oil
  • 4 shallots, chopped
  • 2 cloves garlic, chopped
  • 3 stalks McCormick® Gourmet Collection® Lemon Grass
  • 1/2 teaspoon McCormick® Gourmet Collection® Ground Ginger
  • 3 cups water
  • 1/4 cup fresh cilantro, coarsely chopped, divided
  • 1/4 cup white wine
  • 1 teaspoon salt
  • 1/4 teaspoon McCormick® Gourmet Collection® Ground Black Pepper
  • 20 small fresh clams, cleaned
  • 20 fresh mussels, scrubbed and debearded
  • 1/4 cup heavy cream
  • 1/2 lemon
  • 4 green onions, sliced on the bias, green and white parts
  1. Heat olive oil in a 6-quart saucepot on medium heat. Saute the shallots and garlic until translucent. Add lemon grass and ginger. Cook 1 minute, then add water. Bring to a boil and simmer 3 minutes. Add half of the cilantro, remove saucepot from heat, cover and let broth steep for 5 minutes.
  2. Heat broth to a boil. Add wine, salt and pepper. Add clams, cover and simmer 2 minutes. Add mussels, cover and simmer 3 minutes.
  3. Add cream and 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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