Thai Coconut-Chili Clams and Mussels |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: The RainCoast Café uses Manila clams and either Prince Edward Island or green-lipped New Zealand mussels for this appetizer. We've lightened up their coconut-milk broth with a little white wine; if you prefer a richer sauce, replace the white wine with another can of coconut milk. Asian sweet chili sauce is sometimes labeled for chicken. Ingredients:
1 pound clams in shells, suitable for steaming (see notes) |
1 pound mussels in shells (see notes) |
2 tablespoons olive oil |
1/2 cup minced shallots |
1 1/2 tablespoons minced ginger |
1 tablespoon minced garlic |
1 can (13 1/2 oz.) coconut milk (see notes) |
1 cup dry white wine |
1/3 cup asian sweet chili sauce (see notes) |
2 tablespoons lime juice |
1/3 cup slivered fresh basil leaves |
salt |
1/3 cup thinly sliced green onions |
lime wedges |
Directions:
1. 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.
2. 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.
3. Add clams, cover, and cook for 5 minutes. 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.
4. Pour into a large bowl for sharing, or ladle into individual bowls. Sprinkle green onions on top and garnish with lime wedges.
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