Shellfish with lemon grass

Time 25 minutes
Yields Serves 4
Shellfish with lemon grass
(Los Angeles Times)

Place 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.


Add 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.


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

From Brooke Williamson of Beechwood in Venice.

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