Mussels and Clams with Lemon Grass and Coconut Cream

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Recipe byCarolineS

Categories:
- Main Dish
- Thai

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Ingredients:

4 pounds fresh mussels
1 pound baby clams
1/2 cup dry white wine
1 bunch spring onions or scallions, chopped
2 lemon grass stalks, chopped
6 kaffir lime leaves, chopped
2 tsp Thai green curry paste
1 cup coconut cream
2 tbsp chopped fresh coriander (cilantro)
salt and ground pepper
chives for garnish

Directions

clean mussels and clams
put wine in large pan with spring onions, lemon grass, and lime leaves and stir in surry paste
simer until wine is almost evaportated
add mussels and clams to the pan and increase to high heat. cover pan tightly and steam for 5-6 minutes until shellfish open
transfer mussels and clams to serving bowl and keep hot
strian the cooking liquid into clean pan and simmer to reduce to about 1 cup
stir in coconut cram and chopped coriander
add salt and pepper to taste
heat and then pour suce over mussels and clams

Taken from Thai the essence of Aisan cooking by Judy Bastyra