Mussels And Clams With Lemon Grass Broth

• 2 tablespoons olive oil
• 4 shallots, chopped
• 2 garlic cloves, chopped
• 3 (3-inch) sticks lemon grass
• 1/2 teaspoon ground ginger
• 3 cups water
• 1/4 cup chopped fresh cilantro, divided
• 1/4 cup dry white wine
• 1 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 20 small farmed clams in shells, scrubbed
• 20 farmed mussels, scrubbed and debearded
• 1/4 cup heavy whipping cream
• 1 tablespoon fresh lemon juice
• 4 green onions, sliced diagonally

1. Heat oil in a Dutch oven over medium heat. Add shallots and garlic; saute 1 minute or until tender. Add lemon grass and ginger; cook 1 minute. Add 3 cups water; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes. Add 2 tablespoons cilantro. Remove from heat; cover and let stand 5 minutes.
2. Return broth to a boil. Add wine and next 3 ingredients; cover, reduce heat, and simmer 2 minutes. Add mussels; cover and simmer 3 minutes. Add cream; cook 1 minute. Stir in lemon juice, onions, and remaining cilantro. Discard lemon grass.

olive oil, shallots, garlic, lemon grass, ground ginger, water, fresh cilantro, white wine, salt, ground pepper, mussels, heavy whipping cream, lemon juice, green onions

Taken from www.myrecipes.com/recipe/mussels-clams-with-lemon-grass-broth (may not work)