Ingredients
- 1 mussels
- 1 clams
- 1 broth
- 1 lemon grass
- 950 ml chicken stock
- 475 ml coconut milk
- 250 gr shrimp
- 120 ml wine (white)
- 30 gr green onion
- 30 ml peanut oil
- 18 gr chili peppers (red)
- 18 gr cilantro
- 12 gr garlic (fresh)
- 8 gr 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
