Thai-Belgian Mussels and Clams |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
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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. 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.
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