Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Indian-Spiced Mussels Or Clams
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- #44520
Use mussels, clams, or a combination of the two in this perfectly seasoned seafood dish.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
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
directions
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.
added by
furrpaws
nutrition data
424 calories, 26 grams fat, 17 grams carbohydrates, 30 grams protein per serving. This recipe is low in carbs.
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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.