Ingredients
-
2
-
2
-
1
-
2
-
1/2
-
2
-
1 1/2
-
16
-
2
-
1
-
1/2
-
1/2
-
-
-
Directions
Clams and Mussels in Thai Curry Sauce, 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 , 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
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Steps
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1
Done
|
In a Large Pot, Heat the Oil Over Medium High Heat. |
|
2
Done
|
Add the Ginger, Garlic, and Chile and Stir Fry Until Fragrant. |
|
3
Done
|
Add the Curry Paste and Ketchup and Fry Until They Start to Brown. |
|
4
Done
|
Add the Lime Juice and Water. Cover and Bring to a Boil. |
|
5
Done
|
Add the Clams. Cover and Cook Until They Start to Open, 3 Minutes or So. |
|
6
Done
|
Add the Mussels, Recover, and Cook Until They Open Slightly, About 3 More Minutes. |
|
7
Done
|
Add the Red Bell Pepper, Half the Cilantro and Basil. Stir to Combine. |
|
8
Done
|
Cover and Cook For Another 2 Minutes, Until the Pepper Starts to Get Tender. |
|
9
Done
|
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. |
|
10
Done
|
Serve With Lime Wedges For Squeezing, and French Bread to Sop Up the Broth. |
