Ingredients

How to make it

  • Rinse and, if necessary, de-beard the mussels by removing any strings that protrude from the shells.
  • Scrub the clams (if they feel gritty, soak them in salted ice water).
  • Cut the red snapper into 2-inch pieces.
  • Set the seafood aside.
  • In a large nonstick skillet over medium heat, heat 2 tablespoons of the oil. Add the ginger, onion and half the garlic, stirring constantly. When the mixture becomes fragrant, after about 1 minute, increase the heat to medium-high and add the bell peppers and tomato.
  • Cook for 5 minutes.
  • Turn the heat to low and cover.
  • Meanwhile, in a large saucepan, heat the remaining 2 tablespoons of oil over medium-high heat.
  • Add the remaining garlic, 1 to 2 tablespoons lime juice, the clams, mussels and clam broth.
  • Cover the pan and cook for 7 minutes.
  • Discard any clams and mussels that did not open while they cooked.
  • Add the saffron, coconut milk, red snapper, half the cilantro, the jalapeño chili pepper, banana and the bell-pepper mixture from the skillet, stirring to combine.
  • Cover and cook for 6 to 8 minutes.
  • Discard the jalapeño and add salt and pepper to taste.
  • Sprinkle with the remaining cilantro and serve with lime wedges

Reviews & Comments 3

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    " It was excellent "
    merlin ate it and said...
    Perfect.
    Was this review helpful? Yes Flag
  • krumkake 10 years ago
    LOVE that Gilroy Garlic festival every year - I want to make it out there some year. My daughter's husband's family lives there and she has been there a couple times...she can't say enough about the good "stuff" she eats there! This soup is a perfect example of how ingenious people can get with the "simple" garlic bulb...delicious!!
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    " It was excellent "
    lunasea ate it and said...
    Oh yeah, I have a big ol' hankering for this recipe of yours, Dave - it's money...in a bowl. The sweet and savory aspects and all those flavor players....it just sounds over the top delicious. I'm going to Lombardi's today for fresh seafood and this recipe is going right along with me. I love that generous garlic add too - Wolf and Luna standards alike. Great one, hon...can't wait. ;) Vickie
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