Lime and Coriander oils lend an exotic flavor to this quick and easy to-prepare dish. Serve as an appetizer with some crusty bread to soak up the juices, or serve atop a bed of Carrot and Ginger Rice for a beautiful and flavorful main course.
16 littleneck clams
24-21/25 ct. shrimp
1 tablespoon olive oil
2 shallots, julienne cut Kosher salt
4 medium cloves garlic, minced
½ cup white cooking wine
1 12-ounce can unsweetened coconut milk
1 teaspoon fish sauce Zest
Juice of1 lime
12 drops Lime oil
10 drops Coriander oil
4 drops Ginger oil
4 drops Black Pepper oil
1 cup snow peas, sliced on an angle into
1 red bell pepper, cut into
1-inch long julienne strips
6 green onions, sliced on a sharp bias angle
- Scrub mussels and clams under cool running water to remove any grit, sand, or other debris. If beards are present on the mussels (fibers on the straight side of the mussel), remove by pulling toward the hinge. Peel and devein the shrimp if necessary. Return seafood to refrigerator until ready to cook.
- Heat three-quart pot over medium-high heat.
- Add olive oil to the pan and swirl to coat the bottom.
- Add shallots and a sprinkling of salt. When shallots begin to soften, add garlic and sauté until aromatic.
- De-glaze pan with white cooking wine, scraping to pick up any cooked-on bits.
- Add coconut milk, fish sauce, lime zest and juice, and essential oils.
- Simmer to reduce the broth by about one-third.
- Add mussels and clams and cover; steam for four–five minutes.
- Remove the lid and add shrimp, pea pods, bell pepper, and green onions. Put lid back on and cook for about three minutes or until shrimp is pink.
- Serve in bowls with crusty bread on the side or spoon over a bed of Carrot and Ginger Rice.