Mollusk pan roast

Yield: 6 servings

Measure Ingredient
1 pounds Shrimp; in the shell
1 pounds Mussels; in the shell
1 pounds Clams; *see note
2 tablespoons Red chili peppers
2 tablespoons Cilantro; chopped
¼ cup Green onion; chopped
For broth:
2 tablespoons Peanut oil
4 teaspoons Fresh ginger root; minced
4 teaspoons Fresh garlic; minced
2 cups Coconut milk
1 quart Chicken stock
1 Lemon grass
½ cup White wine

In a large oven-proof dutch oven, saute garlic and ginger root in peanut oil, until soft. Add remaining ingredients FOR BROTH and simmer for 15 minutes.

Add shellfish, chiles, cilantro and scallions, stir and bring to a boil. Cover dutch oven and place in a 450-degree oven for about 7 minutes or until mussels and clams have completely opened. Serve immediately

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