Lemongrass Nage

Ingredients

• 1 carrot
• 1 fennel bulb, cut into eighths
• 3 cups chicken broth
• 3 pounds cleaned mussels
• 2 cups Champagne
• 1 stalk fresh lemongrass
• 24 littleneck clams
• 8 small squid, cleaned and cut into thin rings
• 2 limes, cut into wedges
• 1 tomato, peeled, seeded and cut into a fine julienne
• 16 mint leaves, cut into fine threads
• 8 basil leaves, cut into fine threads
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    323 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 38 grams protein; 202 milligrams cholesterol; 926 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Eight first courses or four main courses

Preparation

1. Peel the carrot and use a sharp knife to cut 6 grooves evenly spaced, running the length of the carrot. Then cut the carrot widthwise in disks about i-inch thick. The pieces will resemble flowers or fluted coins.
2. Place the carrot, the fennel and the broth in a large pot and bring to a boil. Add the mussels and Champagne. Use a heavy knife to crush the bulbous end of the lemongrass to bits. Add to the pot. Cover and steam for 4 minutes, until the mussels have opened. Remove the pot from heat.
3. Use tongs to remove the mussels. When they are cool enough, scoop out the meat and set it aside, discarding the shells. Return the pot to high heat. Add the clams and cook for about 7 minutes, until they open. Remove with tongs. Again, pick out the meat, set it aside and discard the shells. Return the pot to the heat.
4. Allow the broth to simmer for 30 minutes. Strain, discard the solids and return the broth to the pot and bring to a boil. Add the squid, stir and cook for 3 minutes. Return the mussels and the clams to the pot and adjust seasoning.
5. Ladle into bowls and garnish with lime wedges, tomato strips and strips of mint and basil leaves.

1 hour