Yield: 8 Servings

Ingredients:

Marinated Shellfish:
• 2 Tablespoons salt, plus a pinch
• 1 pound Prince Edward Island mussels
• 1 pound Manila clams
• ½ pound scallops
• ½ pound shrimp, peeled
• 1 lime, juiced
• 1 bunch cilantro, finely chopped
• 1 bunch mint, finely chopped
• 1 bunch Thai basil, finely chopped
• Fish sauce, to taste
  
  Soup:
• 2 Tablespoons grape seed oil
• 1 small piece ginger, peeled and sliced
• 1 stalk lemongrass, chopped
• 1 Tablespoon green curry paste (Chef Yoss prefers Mae Ploy brand)
• 1 teaspoon ground turmeric
• 6 (14-ounce) cans coconut milk
• 10 kaffir lime leaves
• 1 Tablespoon palm sugar
• 2 limes, juiced
• Salt

Method:
For Marinated Shellfish:
In a 4-quart pot, bring 3 quarts of water to a boil. Add 2 Tablespoons salt. Cook mussels and clams until they have opened, then set aside and cool. Save the cooking water. Cook scallops and peeled shrimp in same pot for about 4 minutes, then set aside and cool. Remove mussels and clams from their shells, then cut the scallops and shrimp in half, lengthwise. Place in mixing bowl. Add the lime juice and a pinch of the chopped cilantro, mint and Thai basil. Reserve the rest of the chopped herbs for the soup. Season the shellfish with fish sauce and pinch of salt.

For Soup:
In a 2-quart pot, sauté the ginger, lemongrass, curry paste and turmeric in the grape seed oil on medium heat for 3 minutes. Add the coconut milk and kaffir lime leaves, then simmer gently on low heat for 20 minutes. Then add the palm sugar, remaining chopped herbs and limejuice. Add fish sauce and salt to taste. Remove the lime leaves.

To Serve:
Place 1/8 of the marinated shellfish in a deep soup bowl. Ladle about 8 ounces of the soup over the shellfish.

Wine Pairing:
An off-dry German Riesling such as the H. Zilliken "Butterfly" Estate Riesling Halbtrocken 2003.