---------- Recipe via Meal-Master (tm) v8.02
  Categories: Gourmet, Seafood
       Yield: 6 servings
       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
   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