Garlic-Ginger Broth for Mussels and Clams....Christy

By á-9953

Ingredients

• 1 c water (for clams) or 1 c chicken broth (for mussels)
• 1 c dry white wine
• 1 T chopped garlic
• 1 T fresh ginger, shredded
• 1/4 c chili flakes
• 2 dozen clams or 2.5 #'s or 3 dozen mussels (1.25 #'s)
• French baguette

Preparation

Step 1

In covered pan over high heat, bring broth to a boil. Reduce heat and simmer while cleaning fish
Scrub clams or mussels well - discard any open shells that don't close when tapped.
Return broth to boil over high heat; add shellfish and cook until shells pop open - about 3-6 mins.
Spoon shellfish and broth into bowls and serve with French baguette