Mollusk Pan Roast

Course : Seafoods
Serves: 6
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1 pound shrimp -- in the shell
1 pound mussels -- in the shell
1 pound clams -- *see note
2 tablespoons red chili peppers
2 tablespoons cilantro -- chopped
1/4 cup green onion -- chopped
2 tablespoons peanut oil
4 teaspoons fresh ginger root -- minced
4 teaspoons fresh garlic -- minced
2 cups coconut milk
1 quart chicken stock
1 pieces lemon grass
1/2 cup white wine

Preparation / 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 450F oven for about 7 minutes or until mussels and clams have completely opened. Serve immediately

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