Mussels and Clams with Lemon Grass and Coconut Cream

Preparation info
  • Serves


    • Difficulty


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.


  • 1.8 kg/4 lb fresh mussels
  • 450 g/1


  1. 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.
  2. Put the wine in a large pan with the spring onions, lemon grass and lime leaves. Stir in the curry paste.