Clams and Mussels in Thai Curry Sauce

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Really easy and yummy. Tons of broth almost wanted to eat it like a soup. Added a little bok choy for extra veggies in the meal. Like the idea of putting it on udon noodles will try that next time.

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To paraphrase PWog: "OMG"!

This is indeed an amazing recipe. Made it twice, preferred the second batch...I found the mussels too delicate in taste so they were somewhat overwhelmed by the Thai curry. So in the second batch I substituted prawns for the mussles. Just incredible! And the clams held their own, great flavor enhanced by the Thai curry.

Like LeesburgJB, I also added a tablespoon of fish sauce and decreased the amount of water. I did find adding the Thai peppers a bit redundant; the Thai curry I used was more than adequate in the heat department.

Definitely going to be a regular meal in the rotation!

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I made the sauce (only to put on mei fun noodles. Very good flavor, and it is really not spicy. I added a tablespoon of fish sauce to kick it up and used half the water since I wasn't using it to steam shellfish.

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Oh my gosh - my boyfriend and I are crazy about this sauce. I will definitely use it again. Wonderful!

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made this tonight. only change was fresno pepper without seed instead of thai peppers. served it over udon noodles for my wife and as a side dish to some stir fry for myself. i think i used an entire load of bread soaking up the sauce. wish i had something to do with the liquid afterwards.

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I made this as an appetizer for a family get-together, and it was so delicious that I was requested to make it at the next! I accidentally bought oysters instead of mussels the first go around, but that tasted great as well. I prefer the mussels, however. I used jalapenos instead of thai peppers, but it still tasted wonderful. You can smell the spice from a mile away, but it's well worth it! I could eat this every week.

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We love shellfish and we love spicy Thai, and this recipe delivers a whopping one-two punch that will leave you sprawled out on the dining room floor.

We suggest that you temper the red curry paste to one tablespoon, and use 3 Thai peppers instead to compensate. Also, shop around for the curry paste - it is a key ingredient that is tough to substitute. Do not forget to garnish with lime, as the acidity adds a nice touch. We used manila clams instead.

We we're skeptical of the ketchup and almost considered replacing it with tomato paste or sauce, but we reconsidered when we realized how sweet ketchup is. The sweetness balances the heat.

TIP: If you like spicy but not HOT, try to keep the curry paste to one tablespoon and use the suggested jalape?os instead, and be sure to seed and remove the membranes.

We recommend a Riesling to pair with this dish.