Prep 15 mins
Cook 20 mins
From Food Network Magazine, November 09. 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.
- 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)
- In a large pot, heat the oil over medium high heat.
- Add the ginger, garlic, and chile and stir fry until fragrant.
- Add the curry paste and ketchup and fry until they start to brown.
- Add the lime juice and water. Cover and bring to a boil.
- Add the clams. Cover and cook until they start to open, 3 minutes or so.
- Add the mussels, recover, and cook until they open slightly, about 3 more minutes.
- Add the red bell pepper, half the cilantro and basil. Stir to combine.
- Cover and cook for another 2 minutes, until the pepper starts to get tender.
- 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.
- Serve with lime wedges for squeezing, and french bread to sop up the broth.