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!
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
Use a large wok that can hold the shellfish. Add the crushed tomatoes, 2 tbsp basil and white wine. Stir gently mixing the ingredients.
Add in the coconut milk and chopped onions.
Add in the red curry paste and stir the curry in order to mix the curry paste well.
Now add in the mushrooms, celery, salt and pepper to taste. Let this sit for about 5 minutes.
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.
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!
If you like it more spicy, increase the amount of red curry paste 🙂 I sure hope you like this as much as I did!