Thai-Belgian Mussels and Clams

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.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 1  lb mussels, scrubbed and de-bearded
• 6  clams, scrubbed
• 2  garlic cloves, minced
• 1  shallot, minced
• 1  tablespoon olive oil
• 3  tablespoons fresh lime juice
• 1⁄2 cup beer, Belgian Pale Ale, Wit, Saison preferably
• 2  teaspoons red curry paste
• 1  teaspoon fish sauce
• 1⁄2 teaspoon lemon zest
• 1⁄4 teaspoon fresh ginger
•  sweetened coconut, to taste
•  fresh basil or  cilantro, to taste

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.