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    You are in: Home / Recipes / Thai-Belgian Mussels and Clams Recipe
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    Thai-Belgian Mussels and Clams

    Thai-Belgian Mussels and Clams. Photo by Pangaea

    1/1 Photo of Thai-Belgian Mussels and Clams

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Pangaea's Note:

    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:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Thai-Belgian Mussels and Clams

    Serving Size: 1 (376 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 331.6
     
    Calories from Fat 110
    33%
    Total Fat 12.3 g
    18%
    Saturated Fat 1.9 g
    9%
    Cholesterol 78.4 mg
    26%
    Sodium 910.7 mg
    37%
    Total Carbohydrate 16.3 g
    5%
    Dietary Fiber 0.2 g
    0%
    Sugars 0.5 g
    2%
    Protein 33.5 g
    67%

    The following items or measurements are not included:

    red curry paste

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