Fish and Shellfish Recipes - Mussels and Clams with Lemon Grass Recipe

Ingredients

• 1.8kg/4lb fresh mussels

• 450g/1lb baby clams

• 20ml/4fl oz/1/2 cup dry white wine

• 1 bunch spring onions (scallions), chopped

• 2 lemon grass stalks, chopped

• 6 kaffir lime leaves, chopped

• 10ml/2 tsp green curry paste

• 200ml/7fl oz/scant 1 cup coconut cream

• 30ml/2 tbsp chopped fresh coriander (cilantro)

• salt and ground black pepper

• garlic chives, to garnish

Serves 6

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Method:

1. Clean the mussels by pulling off the beards, scrubbing the shells well and scraping off any barnacles with the blade of a knife.

2. Scrub the clams. Discard any mussels or clams that are damaged or broken or which do not close immediately when tapped sharply.

3. Put the wine in a large pan with the spring onions, lemon grass and lime leaves. Stir in the curry paste. Simmer until the wine has almost evaporated.

4. Add eth mussels and clams to the pan and increase the heat to high. Cover tightly and steam the shellfish for 5-6 minutes, until they open.

5. Using slotted spoon, transfer the mussels and clams to a heated serving bowl, cover and keep hot. Discard any shellfish that remaining closed.

6. Strain the cooking liquid into a clean pan through a sieve (strainer) lined with muslin (cheesecloth) and simmer briefly to reduce to about 250ml/1 cup.

7. Stir the coconut cream and chopped coriander into the sauce and season with salt and pepper to taste. Heat through. Pour the sauce over the mussels and clams,  garnish with the garlic chives and serve immediately.