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Thai Coconut-Chili Clams and Mussels

Yield Makes 4 appetizer servings
Notes: The RainCoast Café uses Manila clams and either Prince Edward Island or green-lipped New Zealand mussels for this appetizer. We've lightened up their coconut-milk broth with a little white wine; if you prefer a richer sauce, replace the white wine with another can of coconut milk. Asian sweet chili sauce is sometimes labeled "for chicken."


  • 1 pound clams in shells, suitable for steaming (see notes)
  • 1 pound mussels in shells (see notes)
  • 2 tablespoons olive oil
  • 1/2 cup minced shallots
  • 1 1/2 tablespoons minced ginger
  • 1 tablespoon minced garlic
  • 1 can (13 1/2 oz.) coconut milk (see notes)
  • 1 cup dry white wine
  • 1/3 cup Asian sweet chili sauce (see notes)
  • 2 tablespoons lime juice
  • 1/3 cup slivered fresh basil leaves
  • Salt
  • 1/3 cup thinly sliced green onions
  • Lime wedges

Nutrition Information

  • calories 395
  • caloriesfromfat 64 %
  • protein 9.1 g
  • fat 28 g
  • satfat 19 g
  • carbohydrate 19 g
  • fiber 0.7 g
  • sodium 283 mg
  • cholesterol 15 mg

How to Make It

  1. Scrub clams and mussels; pull beards off mussels if still attached. Discard any clams and mussels that don't close when you tap their shells.

  2. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add shallots, ginger, and garlic and stir often until shallots are limp, 2 to 3 minutes. Stir in coconut milk, wine, and chili sauce and bring to a boil.

  3. Add clams, cover, and cook for 5 minutes. Add mussels, cover, and simmer, reducing heat if necessary, until all the shells have opened, 2 to 3 minutes longer. Gently stir in lime juice and basil; add salt to taste.

  4. Pour into a large bowl for sharing, or ladle into individual bowls. Sprinkle green onions on top and garnish with lime wedges.