Clams and Mussels in Thai Curry Sauce Recipe

Name: Clams and Mussels in Thai Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 3 -inch piece ginger, peeled and finely chopped; 3 cloves garlic, finely chopped; 1 to 2 Thai chile peppers or jalapenos, seeded and chopped; 2 tablespoons Thai red curry paste; 1/2 cup ketchup; Juice of 2 limes, plus lime wedges for serving; 16 littleneck clams, scrubbed; 1 3/4 pounds mussels, scrubbed; 1 small red bell pepper, cut into thin strips; 3/4 cup fresh cilantro; 3/4 cup fresh basil; Crusty bread, for serving (optional)

Servings: persons

2 tablespoons vegetable oil
1 3 -inch piece ginger, peeled and finely chopped
3 cloves garlic, finely chopped
1 to 2 Thai chile peppers or jalapenos, seeded and chopped
2 tablespoons Thai red curry paste
1/2 cup ketchup
Juice of 2 limes, plus lime wedges for serving
16 littleneck clams, scrubbed
1 3/4 pounds mussels, scrubbed
1 small red bell pepper, cut into thin strips
3/4 cup fresh cilantro
3/4 cup fresh basil
Crusty bread, for serving (optional)

1
Heat the oil in a large pot over medium-high heat.
2
Add the ginger, garlic and chiles and stir-fry until fragrant, 1 to 2 minutes.
3
Add the curry paste and ketchup and fry until slightly browned, 3 to 4 more minutes.
4
Add the lime juice and 3 cups water, cover and bring to a boil.
5
Add the clams; cover and steam until they open slightly, about 3 minutes.
6
Add the mussels; cover and steam until they open slightly, 3 to 4 minutes.
7
Stir in the bell pepper and half of the cilantro and basil.
8
Cook, covered, until the pepper is crisp-tender, about 2 minutes.
9
Transfer the clams and mussels to serving bowls and ladle the broth on top.
10
Sprinkle with the remaining cilantro and basil and garnish with lime.
11
Serve with crusty bread, if desired.
12
Per serving: Calories 216; Fat 10 g (Saturated 1 g); Cholesterol 38 mg; Sodium 489 mg; Carbohydrate 18 g; Fiber 2 g; Protein 17 g
13
Photograph by Antonis Achilleos

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 3 -inch piece ginger, peeled and finely chopped, 3 cloves garlic, finely chopped, 1 to 2 Thai chile peppers or jalapenos, seeded and chopped, and more.

Yes, Clams and Mussels in Thai Curry Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clams and Mussels in Thai Curry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions