COCONUT CURRY WITH MUSSELS AND CLAMS

Coconut Curry with Mussels and Clams image

Provided by Food Network

Categories appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 14

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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.