Thai Belgian Mussels And Clams Recipes

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FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH

The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.

Provided by David Tanis

Categories     quick, seafood, soups and stews, appetizer, main course

Time 30m

Yield 2 main course or 4 appetizer servings

Number Of Ingredients 16



Fragrant Thai-Style Clams in Coconut Broth image

Steps:

  • Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
  • Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
  • Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
  • Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.

1 tablespoon coconut oil
1 red onion, peeled, halved and sliced into 1/4-inch half-moons
2 cups chicken broth
1 stalk lemongrass, pale bottom part only, smashed and cut in thick diagonal slices
3 slices galangal, 1/4 inch thick (see note)
3 slices ginger, 1/4 inch thick
3 or 4 small hot Thai chiles, thinly sliced
4 makrut lime leaves, torn
1 tablespoon palm sugar or brown sugar
1 tablespoon fish sauce
1 cup coconut milk
Salt, to taste
2 pounds small clams
1 cup roughly chopped cilantro, leaves and tender stems
1/2 cup thinly sliced scallions, white and tender green parts
Lime wedges, for serving

CLAMS AND MUSSELS IN THAI CURRY SAUCE

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13



Clams and Mussels in Thai Curry Sauce image

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the ginger, garlic and chiles and stir-fry until fragrant, 1 to 2 minutes. Add the curry paste and ketchup and fry until slightly browned, 3 to 4 more minutes. Add the lime juice and 3 cups water, cover and bring to a boil. Add the clams; cover and steam until they open slightly, about 3 minutes. Add the mussels; cover and steam until they open slightly, 3 to 4 minutes. Stir in the bell pepper and half of the cilantro and basil. Cook, covered, until the pepper is crisp-tender, about 2 minutes. Transfer the clams and mussels to serving bowls and ladle the broth on top. Sprinkle with the remaining cilantro and basil and garnish with lime. Serve with crusty bread, if desired.

2 tablespoons vegetable oil
1 3-inch piece ginger, peeled and finely chopped
3 cloves garlic, finely chopped
1 to 2 Thai chile peppers or jalapenos, seeded and chopped
2 tablespoons Thai red curry paste
1/2 cup ketchup
Juice of 2 limes, plus lime wedges for serving
16 littleneck clams, scrubbed
1 3/4 pounds mussels, scrubbed
1 small red bell pepper, cut into thin strips
3/4 cup fresh cilantro
3/4 cup fresh basil
Crusty bread, for serving (optional)

THAI-BELGIAN MUSSELS AND CLAMS

This is kind of a cross between Curried Thai Mussels and Belgian Mussels steamed in Witbier. When the recipe is done, serve it up in the pot with a ladle, traditionally, or thicken the sauce and toss it with pasta to add some carbs to the dish. This is designed for two, but can easily be multiplied for more people. Enjoy.

Provided by Pangaea

Categories     Mussels

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13



Thai-Belgian Mussels and Clams image

Steps:

  • Soak shellfish in cold water with salt for 30 minutes.
  • Heat oil in a large stock pot and add garlic and shallots, cooking until translucent.
  • Remove from heat and add all ingredients, except shellfish and basil/cilantro, whisking together until evenly combined.
  • Boil for 5 minutes.
  • Reduce to simmer, add shellfish and cover.
  • After 5 minutes or so, the shellfish should start to open and it's ready to eat.
  • Toss in the fresh basil or cilantro just before serving.

Nutrition Facts : Calories 331.6, Fat 12.3, SaturatedFat 1.9, Cholesterol 78.5, Sodium 910.8, Carbohydrate 16.4, Fiber 0.2, Sugar 0.5, Protein 33.6

1 lb mussels, scrubbed and de-bearded
6 clams, scrubbed
2 garlic cloves, minced
1 shallot, minced
1 tablespoon olive oil
3 tablespoons fresh lime juice
1/2 cup beer, Belgian Pale Ale, Wit, Saison preferably
2 teaspoons red curry paste
1 teaspoon fish sauce
1/2 teaspoon lemon zest
1/4 teaspoon fresh ginger
sweetened coconut, to taste
fresh basil or cilantro, to taste

SPICY COCONUT MUSSELS WITH LEMONGRASS

Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've been farmed (most mussels you find in markets have been). Just give them a good rinse, and they are ready to go. Here the treatment heads in the general direction of Thailand, offering a sauce of coconut milk, lemongrass, garlic and chiles that perfectly frames the sweetness of the meat.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12



Spicy Coconut Mussels With Lemongrass image

Steps:

  • Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
  • As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.

Nutrition Facts : @context http, Calories 869, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 53 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 27 grams, Sodium 1536 milligrams, Sugar 6 grams

2 tablespoons coconut or safflower oil
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 stalk lemongrass, trimmed (outer layers removed) and finely chopped
1/2 to 1 small hot chile (like Thai bird, Serrano, Scotch bonnet or jalapeño), seeded and finely chopped
1 cup unsweetened coconut milk
2 pounds fresh mussels, rinsed well
Zest of 1/2 lemon
1 teaspoon lemon juice, or to taste
1/2 teaspoon Asian fish sauce, or to taste
1/2 cup whole cilantro leaves
1 or 2 croissants, split in half.

THAI STEAMED MUSSELS

Delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes.

Provided by MURINMOON

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 6

Number Of Ingredients 9



Thai Steamed Mussels image

Steps:

  • In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
  • Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

Nutrition Facts : Calories 484.5 calories, Carbohydrate 21.4 g, Cholesterol 105.9 mg, Fat 24.4 g, Fiber 1.2 g, Protein 48.3 g, SaturatedFat 13.9 g, Sodium 1353.1 mg, Sugar 2.7 g

5 pounds fresh mussels, scrubbed and debearded
⅓ cup fresh lime juice
1 (13.5 ounce) can unsweetened coconut milk
⅓ cup dry white wine
1 ½ tablespoons Thai red curry paste
1 ½ tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon white sugar
2 cups chopped fresh cilantro

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.

Provided by IngridH

Categories     Mussels

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14



Clams and Mussels in Thai Curry Sauce image

Steps:

  • In a large pot, heat the oil over medium high heat.
  • Add the ginger, garlic, and chile and stir fry until fragrant.
  • Add the curry paste and ketchup and fry until they start to brown.
  • Add the lime juice and water. Cover and bring to a boil.
  • Add the clams. Cover and cook until they start to open, 3 minutes or so.
  • Add the mussels, recover, and cook until they open slightly, about 3 more minutes.
  • Add the red bell pepper, half the cilantro and basil. Stir to combine.
  • Cover and cook for another 2 minutes, until the pepper starts to get tender.
  • 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.
  • Serve with lime wedges for squeezing, and french bread to sop up the broth.

Nutrition Facts : Calories 351.9, Fat 12.8, SaturatedFat 1.9, Cholesterol 83.4, Sodium 1022.2, Carbohydrate 24, Fiber 2.1, Sugar 9.3, Protein 35.9

2 tablespoons vegetable oil
2 inches ginger, peeled and minced
1 Thai red chili peppers or 1 jalapeno, seeded and chopped
2 tablespoons Thai red curry paste
1/2 cup ketchup
2 limes, juice of
1 1/2 cups water
16 littleneck clams, scrubbed
2 lbs mussels, scrubbed
1 red bell pepper, thinly sliced
1/2 cup cilantro, fresh
1/2 cup basil, fresh and leaves torn roughly if large
lime wedge, for serving (optional)
French bread, for serving (optional)

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