Thai-Belgian Mussels and Clams

Total Time
40mins
Prep
30 mins
Cook
10 mins

This is kind of a cross between Curried Thai Mussels and Belgian Mussels steamed in Witbier. When the recipe is done, serve it up in the pot with a ladle, traditionally, or thicken the sauce and toss it with pasta to add some carbs to the dish. This is designed for two, but can easily be multiplied for more people. Enjoy.

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Ingredients

Nutrition

Directions

  1. Soak shellfish in cold water with salt for 30 minutes.
  2. Heat oil in a large stock pot and add garlic and shallots, cooking until translucent.
  3. Remove from heat and add all ingredients, except shellfish and basil/cilantro, whisking together until evenly combined.
  4. Boil for 5 minutes.
  5. Reduce to simmer, add shellfish and cover.
  6. After 5 minutes or so, the shellfish should start to open and it's ready to eat.
  7. Toss in the fresh basil or cilantro just before serving.