Thai Coconut-Chili Clams and Mussels

Notes: The RainCoast Café uses Manila clams and either Prince Edward Island or green-lipped New Zealand mussels for this appetizer. We've lightened up their coconut-milk broth with a little white wine; if you prefer a richer sauce, replace the white wine with another can of coconut milk. Asian sweet chili sauce is sometimes labeled "for chicken."

1 pound clams in shells, suitable for steaming (see notes)

1 pound mussels in shells (see notes)

2 tablespoons olive oil

1/2 cup minced shallots

1 1/2 tablespoons minced ginger

1 tablespoon minced garlic

1 can (13 1/2 oz.) coconut milk (see notes)

1 cup dry white wine

1/3 cup Asian sweet chili sauce (see notes)

2 tablespoons lime juice

1/3 cup slivered fresh basil leaves

Salt

1/3 cup thinly sliced green onions

Lime wedges

Step 1

Scrub clams and mussels; pull beards off mussels if still attached. Discard any clams and mussels that don't close when you tap their shells.

Step 2

Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add shallots, ginger, and garlic and stir often until shallots are limp, 2 to 3 minutes. Stir in coconut milk, wine, and chili sauce and bring to a boil.

Step 3

Add clams, cover, and cook for 5 minutes. Add mussels, cover, and simmer, reducing heat if necessary, until all the shells have opened, 2 to 3 minutes longer. Gently stir in lime juice and basil; add salt to taste.

Step 4

Pour into a large bowl for sharing, or ladle into individual bowls. Sprinkle green onions on top and garnish with lime wedges.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 395Calories from Fat 64

% Daily Value *
Total Fat 28g44%

Saturated Fat 19g95%
Cholesterol 15mg5%
Sodium 283mg12%
Total Carbohydrate 19g7%

Dietary Fiber 0.7g3%
Protein 9.1g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Thai Coconut-Chili Clams and Mussels