Living Magazine Fall 2014 Living Magazine | Page 32

STEAMED SHELLFISH IN
AROMATIC ASIAN BROTH
Yields: 4–6 entrée servings

dōTERRA Lime and Coriander essential oils lend an exotic flavor to this quick and easyto-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.

INGREDIENTS

DIRECTIONS

16 mussels

1. 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.
2. Heat 3-quart pot over medium-high heat.
3. Add olive oil to the pan and swirl to coat the bottom.
4. A
 dd shallots and a sprinkling of salt. When shallots begin to
soften, add garlic and sauté until aromatic.
5. D
 e-glaze pan with white cooking wine, scraping to pick up any
cooked-on bits.
6. Add coconut milk, fish sauce, lime zest and juice, and essential oils.
7. Simmer to reduce the broth by about one-third.
8. Add mussels and clams and cover; steam for 4–5 minutes.
9. Remove the lid and add shrimp, pea pods, bell pepper, and green
onions. Put lid back on and cook for about 3 minutes or until
shrimp is pink.
10. Serve in bowls with crusty bread on the side or spoon over a bed
of Carrot and Ginger Rice.

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 and juice of 1 lime
12 drops dōTERRA Lime essential oil
10 drops dōTERRA Coriander essential oil
4 drops dōTERRA Ginger essential oil
4 drops dōTERRA Black Pepper essential oil
1 cup snow peas, sliced on an angle into 1-inch pieces
1 red bell pepper, cut into 1-inch long julienne strips
6 green onions, sliced on a sharp bias angle

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32 / FALL 2014 LIVING MAGAZINE