Mussels and Clams with Lemon Grass Broth

Ingredients

• 20 small farmed clams in shells scrubbed
• 0.3 cup cooking wine dry white
• 0.3 cup cilantro leaves fresh divided chopped
• 2  garlic cloves chopped
• 4  green onions sliced
• 0.5 teaspoon ground ginger 
• 0.3 teaspoon coarsely ground pepper 
• 0.3 cup heavy whipping cream 
• 9 inch lemon grass 
• 1 tablespoon juice of lemon fresh
• 20  farmed mussels scrubbed
• 2 tablespoons olive oil 
• 1 teaspoon salt 
• 4  shallots chopped
• 3 cups water 

Equipment

• dutch oven

Directions

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