Clams and Mussels in Thai Curry Sauce

Total Time
35mins
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.

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Ingredients

Nutrition

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.