Mussels and Clams in Coconut Cream
Mussels and clams can be steamed, but here they are cooked Thai-style in coconut cream and flavoured with lemon grass, kaffir lime leaves and Thai green curry paste.
Ingredients
- 1.75 kg / 4-4½lb mussels
- 450g / 1lb baby clams
- 120ml / 4fl oz / ½ cup dry white wine
- 1 bunch spring onions, chopped
- 2 lemon grass stalks, chopped
- 6 kaffir lime leaves, chopped
- 10ml / 2 tsp Thai green curry paste
- 200ml / 7fl oz / scant 1 cup coconut cream
- 30ml / 2 tbsp chopped fresh coriander
- salt and ground black pepper
Preparation
- Scrub the mussels, pull off the beards and remove any barnacles. Discard any mussels that are broken or which do not close when tapped sharply. Wash the clams thoroughly.
- Put the wine in a large saucepan with the spring onions, lemon grass, lime leaves and curry paste. Simmer gently until the wine has almost evaporated. Add the mussels and clams to the pan, cover tightly and steam the shellfish over a high heat for about 6 minutes, until they open.
- Using a slotted spoon, transfer the mussels and clams to a heated serving bowl and keep hot. Discard any shellfish that remain closed. Strain the cooking liquid into a clean pan and simmer to reduce to about 250ml / 8fl oz / 1 cup.
- Stir in the coconut cream and coriander, with salt and pepper to taste. Heat through. Pour the sauce over the mussels and clams.
Serves 4-6.