Thai-Belgian Mussels and Clams
photo by Pangaea
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 453.59 g mussels, scrubbed and de-bearded
- 6 clams, scrubbed
- 2 garlic cloves, minced
- 1 shallot, minced
- 14.79 ml olive oil
- 44.37 ml fresh lime juice
- 118.29 ml beer, Belgian Pale Ale, Wit, Saison preferably
- 9.85 ml red curry paste
- 4.92 ml fish sauce
- 2.46 ml lemon zest
- 1.23 ml fresh ginger
- sweetened coconut, to taste
- fresh basil or cilantro, to taste
directions
- Soak shellfish in cold water with salt for 30 minutes.
- Heat oil in a large stock pot and add garlic and shallots, cooking until translucent.
- Remove from heat and add all ingredients, except shellfish and basil/cilantro, whisking together until evenly combined.
- Boil for 5 minutes.
- Reduce to simmer, add shellfish and cover.
- After 5 minutes or so, the shellfish should start to open and it's ready to eat.
- Toss in the fresh basil or cilantro just before serving.
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