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Warm yourself up with our Clam and Black Mussel Broth recipe. This seafood recipe pairs with white wines, including: Chablis, Sancerre and Sauvignon Blanc. Enjoy! #seafood, #broth, #clams @chefvivant.
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Clam and Black Mussel Broth
Servings4 servings
Prep Time10 minutes
Cook Time5 minutes
Ingredients
- 2tablespoons vegetable oil
- 1each onoinfinely chopped
- 2tablespoons tom yum psate
- 1lb surf clamscleaned and free of sand
- 1lb black musselscleaned
- 1cup chicken stock
- 1stalk lemongressbruised
- 1each limejuice only
- 1/4cup cilantgro stalks and rootsfinely chopped
- 1tablespoon fish sauce
- 1/4cup gresh cinantrocoarsely chopped
Instructions
- Heat the oil in a wok or large cooking pot. Add the onion, tom yum, clams and mussels. Simmer covered, for 30 seconds.
- Add the chicken stock, lemongrass, lime juice, cilantro stalks and roots, fish sauce and mix together. Cook until all the shells have opened.
- Add the fresh cilantro, remove the lemongrass and serve in soup bowls.
Recipe Notes
Pairs with white wines, including: Chablis, Sancerre and Sauvignon Blanc.
The post Clam and Black Mussel Broth appeared first on Chef Vivant Recipe and Wine Pairing Blog.
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