Thai Belgian Mussels And Clams Recipes

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CLAMS AND MUSSELS IN THAI CURRY SAUCE



Clams and Mussels in Thai Curry Sauce image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

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)

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the ginger, garlic and chiles and stir-fry until fragrant, 1 to 2 minutes. Add the curry paste and ketchup and fry until slightly browned, 3 to 4 more minutes. Add the lime juice and 3 cups water, cover and bring to a boil. Add the clams; cover and steam until they open slightly, about 3 minutes. Add the mussels; cover and steam until they open slightly, 3 to 4 minutes. Stir in the bell pepper and half of the cilantro and basil. Cook, covered, until the pepper is crisp-tender, about 2 minutes. Transfer the clams and mussels to serving bowls and ladle the broth on top. Sprinkle with the remaining cilantro and basil and garnish with lime. Serve with crusty bread, if desired.

CLAMS AND MUSSELS IN THAI CURRY SAUCE



Clams and Mussels in Thai Curry Sauce image

From Food Network Magazine, November 09. I love mussels, and I love curry, so this has got to be a winner. I changed the recipe a bit to cut down on the heat, feel free to add more chile and curry paste if you like it spicier. This serves four as a main course, or 6 as a starter.

Provided by IngridH

Categories     Mussels

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
2 inches ginger, peeled and minced
1 Thai red chili peppers or 1 jalapeno, seeded and chopped
2 tablespoons Thai red curry paste
1/2 cup ketchup
2 limes, juice of
1 1/2 cups water
16 littleneck clams, scrubbed
2 lbs mussels, scrubbed
1 red bell pepper, thinly sliced
1/2 cup cilantro, fresh
1/2 cup basil, fresh and leaves torn roughly if large
lime wedge, for serving (optional)
French bread, for serving (optional)

Steps:

  • In a large pot, heat the oil over medium high heat.
  • Add the ginger, garlic, and chile and stir fry until fragrant.
  • Add the curry paste and ketchup and fry until they start to brown.
  • Add the lime juice and water. Cover and bring to a boil.
  • Add the clams. Cover and cook until they start to open, 3 minutes or so.
  • Add the mussels, recover, and cook until they open slightly, about 3 more minutes.
  • Add the red bell pepper, half the cilantro and basil. Stir to combine.
  • Cover and cook for another 2 minutes, until the pepper starts to get tender.
  • Remove the shellfish to a serving bowl, discarding any that did not open. Ladle the broth over the top, then sprinkle with the remaining cilantro and basil.
  • Serve with lime wedges for squeezing, and french bread to sop up the broth.

Nutrition Facts : Calories 351.9, Fat 12.8, SaturatedFat 1.9, Cholesterol 83.4, Sodium 1022.2, Carbohydrate 24, Fiber 2.1, Sugar 9.3, Protein 35.9

THAI-BELGIAN MUSSELS AND CLAMS



Thai-Belgian Mussels and Clams image

This is kind of a cross between Curried Thai Mussels and Belgian Mussels steamed in Witbier. When the recipe is done, serve it up in the pot with a ladle, traditionally, or thicken the sauce and toss it with pasta to add some carbs to the dish. This is designed for two, but can easily be multiplied for more people. Enjoy.

Provided by Pangaea

Categories     Mussels

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

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
1/2 cup beer, Belgian Pale Ale, Wit, Saison preferably
2 teaspoons red curry paste
1 teaspoon fish sauce
1/2 teaspoon lemon zest
1/4 teaspoon fresh ginger
sweetened coconut, to taste
fresh basil or cilantro, to taste

Steps:

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

Nutrition Facts : Calories 331.6, Fat 12.3, SaturatedFat 1.9, Cholesterol 78.5, Sodium 910.8, Carbohydrate 16.4, Fiber 0.2, Sugar 0.5, Protein 33.6

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