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.

Makes 6 servings.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutritional Information

For 1 serving
Calories: 174
Sodium: 548mg
Fat: 10g
Carbohydrates: 9g
Cholesterol: 40mg
Fiber: 0g
Protein: 12g

Mussels and Clams with Lemon Grass Broth and Cilantro

Ingredients

2 tablespoons olive oil
4 medium shallots, chopped
2 cloves garlic, chopped
3 stalks McCormick® Gourmet Collection Lemon Grass
1/2 teaspoon McCormick® Gourmet Collection Ginger, Ground
3 cups water
1/4 cup coarsely chopped fresh cilantro, divided
1/4 cup white wine
1 teaspoon salt
1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
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

Directions

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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