Mussels and Clams in Red Curry

I am a huge seafood fan. This weekend I made a mussels and clams dish that turned out delicious, so I decided to share it with all my readers!

IMG_5916

Thai Ingredients – Coconut Milk and Red Curry Paste

Ingredients

Servings – 3 to 4

  • 2 lb mussels
  • 1 lb clams
  • 1 13.66oz can of coconut milk
  • 1.25 cups canned crushed tomato
  • 3 tbsp chopped fresh basil
  • Salt and freshly ground black pepper
  • 1/2 cup white wine (Sauvignon Blanc)
  • 1/2 red onion, chopped
  • 2 Tbsp Thai red curry paste
  • 1 celery stalk, sliced
  • 1 pack of stir fry mushroom blend
  • 2 Tbsp chopped flat leaf parsley
  • 1 loaf of garlic bread, sliced

Instructions

Use a large wok that can hold the shellfish. Add the crushed tomatoes, 2 tbsp basil and white wine. Stir gently mixing the ingredients.

IMG_5918

Tomatoes, Basil and White Wine

Add in the coconut milk and chopped onions.

IMG_5920

Coconut Milk Added

IMG_5921

Onions Added

Add in the red curry paste and stir the curry in order to mix the curry paste well.

IMG_5923

Thai Red Curry Paste Added

Now add in the mushrooms, celery, salt and pepper to taste. Let this sit for about 5 minutes.

IMG_5924

Mushrooms and Celery Added

Now add in the mussels and clams. Stir this and cover the pot. The shellfish is ready when the shells are open. Discard any of the shells that don’t open. This should take about 6 minutes. Stir at intervals so that all the shellfish has a chance to cook in the curry.

IMG_5929

Add the Mussels and Clams

IMG_5932

 

To serve, make sure to get a good serving of both clams and mussels. Use a soup spoon to get some broth as well. Sprinkle some of the parsley and the remaining basil over it. Serve this with garlic bread warmed up!

IMG_5940

Plated – Mussels and Clams in Red Curry!

If you like it more spicy, increase the amount of red curry paste 🙂 I sure hope you like this as much as I did!

 

 

Follow:

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *