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Shellfish Nage

4 stalks                                    Lemongrass

1qt                               Shellfish stock (clam is best)*

2 sprigs                                    Lemon Thyme

6 sprigs                                    Parsley, including stems

½ cup                           Tomato consommé (if available)

1 clove                         Garlic, crushed

1 ea                              Bay leaf


  1. Thinly slice the lemongrass and place in a sauce pot
  2. Add remaining ingredient  and bring to a simmer
  3. Simmer/reduce briefly, but do not cook for a prolonged period
  4. Do not strain, allow the lemongrass to steep in the stock while it cools (bain marie)

*The nage should be finished with butter or olive oil as well as an appropriate herb herbs.

*The neutral flavor of this preparation allows it to be used in a variety of fish and shellfish preparations


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