Steamed Clams and Mussels in Coconut Curry Broth
Ingredients
2 teaspoons canola oil
2 large shallots, finely chopped (about 3/4 cup)
1 1/2 tablespoons red curry paste
1 lemongrass stalk, cut into pieces and crushed (optional)
2 cups low sodium chicken broth
1/2 cup unsweetened coconut milk
1 teaspoon fish sauce
3 lbs clams, scrubbed and cleaned
1 lb mussels, scrubbed and cleaned
1/3 cup coarsely chopped fresh cilantro
1 scallion, chopped
lime wedges for serving
Instructions
In a large pot such as a Dutch oven, heat the oil over medium low heat. Cook the shallots for about 2-3 minutes, stirring occassionally, until the shallots are translucent. Stir in the red curry paste and lemongrass and cook for about 30 seconds. Stir in the chicken broth, coconut milk and fish sauce and bring to a boil. Add the clams and mussels and cover the pot with a lid. Cook for about 5-10 minutes, stirring occassionally, until the all the shells open. Discard any unopened clams and mussels. Adjust the broth seasoning to taste with additional curry paste or fish sauce, as desired. Stir in the cilantro and scallion, and serve with fresh lime wedges.