Thai Coconut-Chili Clams and Mussels

Name: Thai Coconut-Chili Clams and Mussels
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 79 milliliters slivered fresh basil leaves; 383 grams can coconut milk (see notes); 79 milliliters Asian sweet chili sauce (see notes); 454 grams clams in shells, suitable for steaming (see notes); 237 milliliters dry white wine; 1 Tbsp minced garlic; 2 Tbsps minced ginger; 79 milliliters thinly sliced green onions; 2 Tbsps lime juice; 4 servings Lime wedges; 2 Tbsps olive oil; 4 servings Salt; 118 milliliters minced shallots; 454 grams mussels in shells (see notes)

Thai Coconut-Chili Clams and Mussels might be just the hor d'oeuvre you are searching for. This dairy free and pescatarian recipe serves 4. One serving contains 803 calories, 21g of protein, and 32g of fat. 1 person found this recipe to be flavorful and satisfying. If you have salt, wine, asian chili sauce, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Scrub clams and mussels; pull beards off mussels if still attached. Discard any clams and mussels that don't close when you tap their shells.

Ingredients you will need

Mussels

Pasta Shells

Clams

Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add shallots, ginger, and garlic and stir often until shallots are limp, 2 to 3 minutes. Stir in coconut milk, wine, and chili sauce and bring to a boil.

Ingredients you will need

Coconut Milk

Chili Sauce

Olive Oil

Shallot

Garlic

Ginger

Wine

Equipment you will use

Frying Pan

Add clams, cover, and cook for 5 minutes.

Ingredients you will need

Clams

Add mussels, cover, and simmer, reducing heat if necessary, until all the shells have opened, 2 to 3 minutes longer. Gently stir in lime juice and basil; add salt to taste.

Ingredients you will need

Lime Juice

Mussels

Pasta Shells

Basil

Salt

Pour into a large bowl for sharing, or ladle into individual bowls.

Equipment you will use

Bowl

Ladle

Sprinkle green onions on top and garnish with lime wedges.

Ingredients you will need

Green Onions

Lime Wedge

Equipment

Frying Pan

Bowl

Ladle

Ingredients

Servings:

79milliliters

slivered fresh basil leaves 383grams

can coconut milk (see notes)79milliliters

Asian sweet chili sauce (see notes)454grams

clams in shells, suitable for steaming (see notes)237milliliters

dry white wine 1Tbsp

minced garlic 2Tbsps

minced ginger 79milliliters

thinly sliced green onions 2Tbsps

minced shallots 454grams

mussels in shells (see notes)

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.