Mollusk Pan Roast
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
in the shell |
|
| 1 | pound |
mussels
in the shell |
|
| 1 | pound |
clams
|
|
| 2 | tablespoons |
red chili peppers
|
|
| 2 | tablespoons |
cilantro
chopped |
|
| ¼ | cup |
scallions, spring or green onions
|
|
| For broth | |||
| 2 | tablespoons |
peanut oil
|
|
| 4 | teaspoons |
ginger root
fresh, minced |
|
| 4 | teaspoons |
garlic
fresh, minced |
|
| 2 | cups |
coconut milk
|
|
| 1 | quart |
chicken broth
|
*
|
| 1 | each |
lemongrass
|
*
|
| ½ | cup |
white wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
in the shell |
|
| 453.6 | g |
mussels
in the shell |
|
| 453.6 | g |
clams
|
|
| 3E+1 | ml |
red chili peppers
|
|
| 3E+1 | ml |
cilantro
chopped |
|
| 59 | ml |
scallions, spring or green onions
|
|
| For broth | |||
| 3E+1 | ml |
peanut oil
|
|
| 2E+1 | ml |
ginger root
fresh, minced |
|
| 2E+1 | ml |
garlic
fresh, minced |
|
| 473 | ml |
coconut milk
|
|
| 0.9 | l |
chicken broth
|
*
|
| 1 | each |
lemongrass
|
*
|
| 118 | 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
