Use mussels, clams, or a combination of the two in this perfectly seasoned seafood dish.
1/4 cup vegetable oil
2 tablespoons grated fresh ginger
2 yellow onions, chopped
1/4 teaspoon kosher salt
1 tablespoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
2/3 cup low-salt chicken broth or fish stock
1/2 cup coconut milk
2 tablespoons fresh lemon juice, (more if desired)
2 pounds mussels, scrubbed and debearded
OR
48 clams, scrubbed
1/4 cup chopped fresh cilantro
In a large, heavy-based skillet or saucepan, heat the oil over medium-high heat. Add the ginger and onion and saute over moderate heat, stirring often, until soft, 8 to 10 minutes.
Add the salt, coriander, turmeric, and cayenne; stir to distribute the spices evenly. Cook the spices for about 1 minute.
Add the broth or stock, the coconut milk, and the lemon juice and bring to a boil. Add the mussels or clams. Cover the pan until the shellfish open, about 5 to 8 minutes. (Discard any mussels or clams that don't open after cooking.) Serve with your favorite rice or noodles.
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reviews & comments
October 1, 2012
I used a combination of mussels and clams in this. Really loved this recipe. It's a light dish and ready in almost no time at all. I also used the "lite" coconut milk to save on a few calories. The spices in this are about perfect. Unless you have an aversion to one of them I wouldn't tweak them - they really worked nicely. I served this with couscous.