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Thai Mussels and Clams
 
 

4 lb mussles (for 2 people)
4 shallots, finely chopped
8 cloves garlic, minced
2 stalks lemongrass shaved on Microplane
8 kaffir lime leaves, minced
1 1/2 cans coconut milk
fresh lime juice to taste
naam pla (fish sauce) to taste
1 tablespoon naam prik pao (Thai chili paste) or to taste
3 fresh chilies, cut into small pieces
1 or 2 fresh tomatoes, cut into small pieces
2 tablespoons cooking oil
big handful cilantro washed and corsely chopped for garnish

Sautee shallots, garlic, lemongrass, kaffir lime leaves, chilie paste until soft and aromatic but not brown in cooking oil. Add coconut milk and bring to a simmer. Add lime juice, fish sauce and additional chili paste to taste to balance some of the sweetness of the coconut milk. Bring sauce to a boil. Add cleaned mussles, toss with sauce, add fresh tomatoes and chilies. Cover pot and cook for 4 minutes at a boil until mussels open.

Toss with cilantro and serve immediately with Jasmine Rice or crusty Baguette.