Thai Coconut-Chili Clams and Mussels

recipe
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."
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Yield:

Makes 4 appetizer servings

Recipe from

Sunset

Nutritional 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

Ingredients

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

Preparation

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.

Note:

April 2004
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