Thai-Belgian Mussels and Clams Recipe

Name: Thai-Belgian Mussels and Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb mussels, scrubbed and de-bearded; 6 clams, scrubbed; 2 garlic cloves, minced; 1 shallot, minced; 1 tablespoon olive oil; 3 tablespoons fresh lime juice; ½ cup beer, Belgian Pale Ale, Wit, Saison preferably; 2 teaspoons red curry paste; 1 teaspoon fish sauce; ½ teaspoon lemon zest; ¼ teaspoon fresh ginger; sweetened coconut, to taste; fresh basil or cilantro, to taste

Servings: persons

1 lb mussels, scrubbed and de-bearded
6 clams, scrubbed
2 garlic cloves, minced
1 shallot, minced
1 tablespoon olive oil
3 tablespoons fresh lime juice
½ cup beer, Belgian Pale Ale, Wit, Saison preferably
2 teaspoons red curry paste
1 teaspoon fish sauce
½ teaspoon lemon zest
¼ teaspoon fresh ginger
sweetened coconut, to taste
fresh basil or cilantro, to taste

1
Soak shellfish in cold water with salt for 30 minutes.
2
Heat oil in a large stock pot and add garlic and shallots, cooking until translucent.
3
Remove from heat and add all ingredients, except shellfish and basil/cilantro, whisking together until evenly combined.
4
Boil for 5 minutes.
5
Reduce to simmer, add shellfish and cover.
6
After 5 minutes or so, the shellfish should start to open and it's ready to eat.
7
Toss in the fresh basil or cilantro just before serving.

111

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 lb mussels, scrubbed and de-bearded, 6 clams, scrubbed, 2 garlic cloves, minced, 1 shallot, minced, and more.

Yes, Thai-Belgian Mussels and Clams 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.

Thai-Belgian Mussels and Clams

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