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1
Peel the carrot and use a sharp knife to cut 6 grooves evenly spaced, running the length of the carrot.
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2
Then cut the carrot widthwise in disks about i-inch thick.
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3
The pieces will resemble flowers or fluted coins.
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4
Place the carrot, the fennel and the broth in a large pot and bring to a boil.
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5
Add the mussels and Champagne.
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6
Use a heavy knife to crush the bulbous end of the lemongrass to bits.
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7
Add to the pot.
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8
Cover and steam for 4 minutes, until the mussels have opened.
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9
Remove the pot from heat.
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10
Use tongs to remove the mussels.
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11
When they are cool enough, scoop out the meat and set it aside, discarding the shells.
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12
Return the pot to high heat.
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13
Add the clams and cook for about 7 minutes, until they open.
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14
Remove with tongs.
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15
Again, pick out the meat, set it aside and discard the shells.
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16
Return the pot to the heat.
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17
Allow the broth to simmer for 30 minutes.
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18
Strain, discard the solids and return the broth to the pot and bring to a boil.
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19
Add the squid, stir and cook for 3 minutes.
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20
Return the mussels and the clams to the pot and adjust seasoning.
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21
Ladle into bowls and garnish with lime wedges, tomato strips and strips of mint and basil leaves.
