1 lb Shrimp; in the shell
1 lb Mussels; in the shell
1 lb Clams; *see note
2 tb Red chili peppers
2 tb Cilantro; chopped
1/4 c Green onion; chopped
For broth: 2 tb Peanut oil
4 ts Fresh ginger root; minced
4 ts Fresh garlic; minced
2 c Coconut milk
1 qt Chicken stock
1 Lemon grass
1/2 c White wine
In a large oven-proof dutch oven, saute 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 450-degree oven for about 7 minutes or until mussels and clams have completely opened. Serve immediately
