Mussels and Clams with Lemon Grass Recipe

SALLY'S ASIAN RECIPES
Lemon grass has an incomparable aromatic flavor and is widely used with all kinds of seafood in Thailand as the flavors marry so perfectly. In these days of marine pollution, it is unwise to gather fresh shellfish yourself. Those available from fish stores have either been farmed or have undergone a purging process to clean them. Depending on where you live, you may have difficulty obtaining clams. If so, use a few extra mussels instead.



Ingredients: (Serves 6)

1.8 kg/4 lb fresh mussels
450 g/1 lb baby clams
120 ml/4 fl oz/½ cup dry white wine
1 bunch scallions (spring onions), chopped
2 lemon grass stalks, chopped
6 kaffir lime leaves, chopped
10 ml/2 teaspoons Thai green curry paste
200 ml/7 fl oz/scant 1 cup coconut cream
30 ml/2 tablespoons chopped fresh cilantro (coriander)
Salt and ground black pepper
Garlic chives, to garnish

Method:

Clean the mussels by pulling off the beards, scrubbing the shells well and scraping off any barnacles with the blade of a knife. Scrub the clams. Discard any mussels or clams that are damaged or broken or which do not close immediately when tapped sharply.

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

Add the 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.

Using a slotted spoon, transfer the mussels and clams to a heated serving bowl, cover and keep hot. Discard any shellfish that remain closed. Strained the cooking liquid into a clean pan through a sieve lined with muslin (cheesecloth) and simmer briefly to reduce to about 250 ml/8 fl oz/1 cup.

Stir the coconut cream and chopped cilantro 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.

[source from www.asianonlinerecipes.com]