Clams and Mussels in Thai Curry Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I love mussels, and I love curry, so this has got to be a winner. I changed the recipe a bit to cut down on the heat, feel free to add more chile and curry paste if you like it spicier. This serves four as a main course, or 6 as a starter. Ingredients:
2 tablespoons vegetable oil |
2 inches ginger, peeled and minced |
1 thai red chili peppers or 1 jalapeno, seeded and chopped |
2 tablespoons thai red curry paste |
1/2 cup ketchup |
2 limes, juice of |
1 1/2 cups water |
16 littleneck clams, scrubbed |
2 lbs mussels, scrubbed |
1 red bell pepper, thinly sliced |
1/2 cup cilantro, fresh |
1/2 cup basil, fresh and leaves torn roughly if large |
lime wedge, for serving (optional) |
french bread, for serving (optional) |
Directions:
1. In a large pot, heat the oil over medium high heat.
2. Add the ginger, garlic, and chile and stir fry until fragrant.
3. Add the curry paste and ketchup and fry until they start to brown.
4. Add the lime juice and water. Cover and bring to a boil.
5. Add the clams. Cover and cook until they start to open, 3 minutes or so.
6. Add the mussels, recover, and cook until they open slightly, about 3 more minutes.
7. Add the red bell pepper, half the cilantro and basil. Stir to combine.
8. Cover and cook for another 2 minutes, until the pepper starts to get tender.
9. Remove the shellfish to a serving bowl, discarding any that did not open. Ladle the broth over the top, then sprinkle with the remaining cilantro and basil.
10. Serve with lime wedges for squeezing, and french bread to sop up the broth.
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