Mussels and Clams with Lemon Grass


4 and 1/2 lb of mussels
l lb of little neck clams
1 cup dry white wine
1 bunch of spring onions, chopped
6 Kaffir lime leaves, chopped (You can find these at Asian markets)
2 tsp Thai green curry paste
1 cup coconut cream
2 tbs chopped fresh cilantro
2 lemon grass stalks, chopped (white parts only)

These mussels and clams are flavored with lemon grass, white wine, scallions, coconut cream and Thai green curry paste.


  • Scrub the mussels and discard any that will not close when tapped.
  • Put the white wine, onions, lemon grass, curry paste in a large pan with a tight fitting lid, and bring to a boil.
  • Add the mussels and clams to the pan, cover with a tight fitting lid and steam the shellfish for about 5 or 6 minutes or until the shells open.
  • Using a slotted spoon, transfer the mussels and clams to a serving bowl.
  • Strain the cooking liquid through and fine mesh strainer into a clean pan.
  • Set over low heat and simmer to reduce theĀ  the quantity to about 1 cup.
  • Stir in coconut cream and cilantro, season with salt and pepper, and pour the sauce over the shellfish.
  • Serve immediately.




10 min


10 min


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