Served as main course. Non-vegetarian dish.

1 lb Shrimp, in the shell

1 lb Mussels, in the shell

1 lb Clams

2 Tablespoon Red Chili peppers

2 Tablespoon Cilantro; chopped

1/4 cup Green Onion; chopped

For broth

2 Tablespoon Peanut Oil

4 teaspoon Fresh Ginger Root; minced

4 teaspoon Fresh Garlic; minced

2 cup Coconut Milk

1 quart Chicken Stock

1 Lemon Grass

1/2 cup 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, chilies, 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.

Serves: 6

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