Beer-Steamed Clams And Mussels

• 2 lb. Manila clams
• 2 lb. mussels
• 2 Tbsp. chopped lemon grass
• 2 Tbsp. ginger
• 2 tsp. chopped garlic
• 1/3 c. chopped cilantro
• 2 Serrano minced chilies
• 1 large red bell pepper, julienned
• 1 small red onion, sliced thin halves
• juice from 2 limes
• 2 c. clam juice
• 1/2 c. beer
• salt and pepper to taste
• cilantro sprigs (garnish)

1. Saute lemon grass, ginger, garlic, chilies, onions and red pepper in olive oil.
2. Add beer, clam juice and lime juice.
3. Add mussels and clams.
4. Cover saute pan and steam until clams and mussels are fully opened.
5. Season to taste.
6. Divide clams and mussels equally into bowls.
7. Pour vegetables and broth over. Garnish with cilantro.
8. Serves 4 to 6 people.

manila clams, mussels, lemon grass, ginger, garlic, cilantro, serrano, red bell pepper, red onion, clam juice, beer, salt, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348689 (may not work)