Lemongrass Nage

• 1 carrot
• 1 fennel bulb, cut into eighths
• 3 cups chicken broth
• 3 pounds cleaned mussels
• 2 cups Champagne
• 1 stalk fresh lemongrass
• 24 littleneck clams
• 8 small squid, cleaned and cut into thin rings
• 2 limes, cut into wedges
• 1 tomato, peeled, seeded and cut into a fine julienne
• 16 mint leaves, cut into fine threads
• 8 basil leaves, cut into fine threads
• Salt and freshly ground black pepper to taste

1. Peel the carrot and use a sharp knife to cut 6 grooves evenly spaced, running the length of the carrot.
2. Then cut the carrot widthwise in disks about i-inch thick.
3. The pieces will resemble flowers or fluted coins.
4. Place the carrot, the fennel and the broth in a large pot and bring to a boil.
5. Add the mussels and Champagne.
6. Use a heavy knife to crush the bulbous end of the lemongrass to bits.
7. Add to the pot.
8. Cover and steam for 4 minutes, until the mussels have opened.
9. Remove the pot from heat.
10. Use tongs to remove the mussels.
11. When they are cool enough, scoop out the meat and set it aside, discarding the shells.
12. Return the pot to high heat.
13. Add the clams and cook for about 7 minutes, until they open.
14. Remove with tongs.
15. Again, pick out the meat, set it aside and discard the shells.
16. Return the pot to the heat.
17. Allow the broth to simmer for 30 minutes.
18. Strain, discard the solids and return the broth to the pot and bring to a boil.
19. Add the squid, stir and cook for 3 minutes.
20. Return the mussels and the clams to the pot and adjust seasoning.
21. Ladle into bowls and garnish with lime wedges, tomato strips and strips of mint and basil leaves.

carrot, fennel bulb, chicken broth, mussels, champagne, littleneck clams, rings, tomato, mint, basil, salt

Taken from cooking.nytimes.com/recipes/8089 (may not work)