Name: Mussels and Clams with Lemon Grass and Coconut Cream
Yield: Serves Six
Cuisine: Thai
Ingredients: 30 ml/2 tbsp chopped fresh coriander (cilantro); salt and ground black pepper; garlic chives, to garnish; 2 lemon grass stalks, chopped; 6 kaffir lime leaves, chopped; 10 ml/2 tsp Thai green curry paste; 200 ml/7 fl oz/scant 1 cup coconut cream; 1 bunch spring onions (scallions), chopped; 1.8 kg/4 lb fresh mussels; 120 ml/4 fl oz/½ cup dry white wine; 450 g/1 lb baby clams

Preparation info

Serves
Six

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Lemon grass has an incomparable aromatic flavour and is widely used with all kinds of seafood in Thailand as the flavours marry so perfectly.

Ingredients

1.8 kg/4 lb fresh mussels
450 g/1

Asia
Thailand
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Clean the mussels by pulling off the beards, scrubbing the shells well and scraping off any barnacles with the blade of a knife. Scrub the clams. Discard any mussels or clams that are damaged or broken or which do not close immediately when tapped sharply.
Put the wine in a large pan with the spring onions, lemon grass and lime leaves. Stir in the curry paste.

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