Coconut Curried Mussels and Clams

Coconut Curried
Coconut Curried

Chef Jeremy's delicious Pacific Northwest Curried Mussels and Clams

Coconut Curried Mussels and Clams

Serves 2-4


1 1/2 tablespoon canola oil
1 tablespoon fresh ginger, minced
1 tablespoon fresh garlic, minced
1/2 tablespoon lemon grass, finely minced
1 pound clams
1 pound mussels
1/2 cup sake
1 cup coconut milk
1 tablespoon red curry paste
1/2 bunch cilantro

  1. Heat a large pot to medium-high heat.
  2. Add canola oil and cook ginger, garlic and lemongrass until flavor starts to come out.
  3. Add mussels and clams and stir.
  4. Add sake and cook for 2 minutes.
  5. Mix coconut milk and red curry paste in a separate bowl and then add to the pot.
  6. Cook until clams and mussels open.
  7. Finish with chopped cilantro.

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