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Appetizers, Fish and Shellfish, Healthy Eating, Mains

Shellfish with lemon grass

Shellfish with lemon grass
Los Angeles Times

Mussels from Prince Edward Island, cockles from New Zealand, periwinkles from Cape Cod and clams from Vancouver -- the shellfish on our dinner plates have flown in from all over for the occasion. And we're glad they did. You don't ... Read more

Total time: 25 minutes | Serves 4
  • 1 tablespoon canola oil
  • 3 cloves garlic, thinly sliced
  • 1 serrano chile, seeded and thinly sliced
  • 3 tablespoons thinly sliced lemon grass
  • 1 tablespoon finely chopped fresh ginger
  • 1 pound fresh cleaned black mussels (about 28)
  • 1 pound fresh cleaned cockles (about 20)
  • 1/2 cup white wine
  • 3 1/2 tablespoons lemon juice (about one lemon)
  • 1/2 cup low-sodium clam juice
  • 1 tablespoon butter
  • Salt

Step 1Place the canola oil in a large saute pan or medium pot and heat until very hot. Reduce the heat to low and add the garlic, serrano chile, lemon grass and ginger. Cook, allowing the mixture to sweat but not brown, stirring constantly, 2 to 3 minutes.

Step 2Add the mussels and cockles. Stir for 1 minute until the pan comes back up to temperature. Add the wine, lemon juice and clam juice. Cover and cook until the shells open.

Step 3Discard mussels or cockles that don't open. Add the butter, and salt to taste and serve immediately.

Note: From Brooke Williamson of Beechwood in Venice.


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