Ingredients
- 1 mussels
- 1 clams
- 1 broth
- 1 lemon grass
- 1 qt chicken stock
- 2 c coconut milk
- 1 lb shrimp
- 1/2 c wine (white)
- 1/4 c green onion
- 2 tb peanut oil
- 2 tb chili peppers (red)
- 2 tb cilantro
- 4 ts garlic (fresh)
- 4 ts ginger root (fresh)
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
