| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy, Meats |
Dutch |
Gourmet, Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp; in the shell |
| 1 |
lb |
Mussels; in the shell |
| 1 |
lb |
Clams; *see note |
| 2 |
tb |
Red chili peppers |
| 2 |
tb |
Cilantro; chopped |
| 1/4 |
c |
Green onion; chopped |
|
|
For broth: |
| 2 |
tb |
Peanut oil |
| 4 |
ts |
Fresh ginger root; minced |
| 4 |
ts |
Fresh garlic; minced |
| 2 |
c |
Coconut milk |
| 1 |
qt |
Chicken stock |
| 1 |
|
Lemon grass |
| 1/2 |
c |
White wine |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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