Name: Coconut Curry with Mussels and Clams
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Ingredients: 1 tablespoon oil canola; 1 stalk lemongrass, outer layer removed, tender inner core finely chopped, optional; 1-inch piece fresh ginger, peeled and finely chopped; 2 cloves garlic, finely chopped; 2 tablespoons green curry paste; 2 tablespoons fish sauce; 2 teaspoons coconut sugar or brown sugar; One 14-ounce can coconut milk; 1 pound fresh clams, scrubbed; 1 pound fresh mussels, scrubbed; 1/2 cup Thai basil leaves or sweet basil leaves; 1/2 cup cilantro leaves; 3 tablespoons fresh lime juice; Crusty bread, for serving

Directions

Heat the oil in a medium Dutch oven over medium-high heat. Add the lemongrass if using, ginger and garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry paste, fish sauce and sugar and cook, stirring, until the sugar dissolves, about 2 minutes.
Add the coconut milk and bring to simmer. Add the clams and mussels and reduce the heat, cover and simmer until the shells open, 5 to 7 minutes. Discard any unopened shells.
Stir in the basil, cilantro and lime juice. Divide the mussels and clams between two bowls, spoon the broth over them and serve with crusty bread.

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