Clams And Mussels In Thai Curry Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 in a large pot, heat the oil over medium high heat.
• 2 add the ginger, garlic, and chile and stir fry until fragrant.
• 3 add the curry paste and ketchup and fry until they start to brown.
• 4 add the lime juice and water. cover and bring to a boil.
• 5 add the clams. cover and cook until they start to open, 3 minutes or so.
• 6 add the mussels, recover, and cook until they open slightly, about 3 more minutes.
• 7 add the red bell pepper, half the cilantro and basil. stir to combine.
• 8 cover and cook for another 2 minutes, until the pepper starts to get tender.
• 9 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.
• 10 serve with lime wedges for squeezing, and french bread to sop up the broth.