Clams and Mussels in Thai Curry Sauce

READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot, heat the oil over medium high heat.
  • Add the ginger, garlic, and chile and stir fry until fragrant.
  • Add the curry paste and ketchup and fry until they start to brown.
  • Add the lime juice and water. Cover and bring to a boil.
  • Add the clams. Cover and cook until they start to open, 3 minutes or so.
  • Add the mussels, recover, and cook until they open slightly, about 3 more minutes.
  • Add the red bell pepper, half the cilantro and basil. Stir to combine.
  • Cover and cook for another 2 minutes, until the pepper starts to get tender.
  • 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.
  • Serve with lime wedges for squeezing, and french bread to sop up the broth.
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