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Mollusk Pan Roast

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Submitted by tanner

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 453.6
POUND G SHRIMP
in the shell
1 453.6
POUND G MUSSELS
in the shell
1 453.6
POUND G CLAMS
2 3E+1
TABLESPOONS ML RED CHILI PEPPERS
2 3E+1
TABLESPOONS ML CILANTRO
chopped
For broth
2 3E+1
TABLESPOONS ML PEANUT OIL
4 2E+1
TEASPOONS ML GINGER ROOT
fresh, minced
4 2E+1
TEASPOONS ML GARLIC
fresh, minced
2 473
CUPS ML COCONUT MILK
1 0.9
QUART L CHICKEN BROTH *
1 1
EACH EACH LEMONGRASS *
½ 118
CUP ML WHITE WINE *

Directions

In a large oven-proof dutch oven, sauté 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

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 315g (11.1 oz)
Amount per Serving
Calories 522 46% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 242mg 81%
Sodium 602mg 25%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 112g
Vitamin A 18% Vitamin C 55%
Calcium 15% Iron 174%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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