Best Clams And Mussels In Thai Curry Sauce Recipes

Clams and Mussels in Thai Curry Sauce image

Provided by IngridH

Categories Mussels

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
2 inches ginger, peeled and minced
1 Thai red chili peppers or 1 jalapeno, seeded and chopped
2 tablespoons Thai red curry paste
1/2 cup ketchup
2 limes, juice of
1 1/2 cups water
16 littleneck clams, scrubbed
2 lbs mussels, scrubbed
1 red bell pepper, thinly sliced
1/2 cup cilantro, fresh
1/2 cup basil, fresh and leaves torn roughly if large
lime wedge, for serving (optional)
French bread, for serving (optional)

Steps:

In a large pot, heat the oil over medium high heat.
Add the ginger, garlic, and chile and stir fry until fragrant.
Add the curry paste and ketchup and fry until they start to brown.
Add the lime juice and water. Cover and bring to a boil.
Add the clams. Cover and cook until they start to open, 3 minutes or so.
Add the mussels, recover, and cook until they open slightly, about 3 more minutes.
Add the red bell pepper, half the cilantro and basil. Stir to combine.
Cover and cook for another 2 minutes, until the pepper starts to get tender.
Remove the shellfish to a serving bowl, discarding any that did not open. Ladle the broth over the top, then sprinkle with the remaining cilantro and basil.
Serve with lime wedges for squeezing, and french bread to sop up the broth.

Nutrition Facts : Calories 351.9, Fat 12.8, SaturatedFat 1.9, Cholesterol 83.4, Sodium 1022.2, Carbohydrate 24, Fiber 2.1, Sugar 9.3, Protein 35.9

Thai Red Curry Mussels image

Provided by Bobby Flay

Categories appetizer

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 10

2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 1/2 pounds mussels, debearded and scrubbed
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves

Steps:

Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.

Coconut Curry with Mussels and Clams image

Provided by Food Network

Categories appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 14

1 tablespoon oil canola
1 stalk lemongrass, outer layer removed, tender inner core finely chopped, optional
1-inch piece fresh ginger, peeled and finely chopped
2 cloves garlic, finely chopped
2 tablespoons green curry paste
2 tablespoons fish sauce
2 teaspoons coconut sugar or brown sugar
One 14-ounce can coconut milk
1 pound fresh clams, scrubbed
1 pound fresh mussels, scrubbed
1/2 cup Thai basil leaves or sweet basil leaves
1/2 cup cilantro leaves
3 tablespoons fresh lime juice
Crusty bread, for serving

Steps:

Heat the oil in a medium Dutch oven over medium-high heat. Add the lemongrass if using, ginger and garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry paste, fish sauce and sugar and cook, stirring, until the sugar dissolves, about 2 minutes.
Add the coconut milk and bring to simmer. Add the clams and mussels and reduce the heat, cover and simmer until the shells open, 5 to 7 minutes. Discard any unopened shells.
Stir in the basil, cilantro and lime juice. Divide the mussels and clams between two bowls, spoon the broth over them and serve with crusty bread.