Mussels and Clams with Curry Coconut Sauce over Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you don't have a serrano chile, substitute 1/4 teaspoon crushed red pepper. Ingredients:
1 (7-ounce) package rice noodles |
1 tablespoon olive oil |
1 teaspoon bottled minced garlic |
1 serrano chile, seeded and thinly sliced |
1 cup fat-free, less-sodium chicken broth |
1 tablespoon green curry paste |
1 teaspoon bottled ground fresh ginger (such as spice world) |
1 (14-ounce) can light coconut milk |
1 1/2 pounds mussels, scrubbed and debearded |
1 1/2 pounds littleneck clams, scrubbed |
2 cups grape or cherry tomatoes |
1 cup chopped fresh cilantro, divided |
1/4 cup fresh lime juice |
4 lime wedges |
Directions:
1. Cook noodles according to package directions, omitting salt and fat. Drain; set aside.
2. While the noodles cook, heat olive oil in a large Dutch oven over medium heat. Add garlic and serrano chile, and sauté for 1 minute. Stir in chicken broth, curry paste, ginger, and coconut milk; bring to a boil.
3. Add the mussels and clams. Cover, reduce heat, and simmer 5 minutes or until shells open; discard any unopened shells. Remove from heat. Stir in tomatoes, 1/2 cup cilantro, and juice; toss well. Place 1 cup noodles in each of 4 shallow bowls; top each serving with 4 mussels and 4 clams. Drizzle sauce evenly over shellfish; sprinkle each serving with 2 tablespoons cilantro. Serve with lime wedges.
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