Palourdes Recipe

Inspired by Cadet

Time30m

Serves4

crevettes, moules, lait de coco, bok choy, lime kaffir

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Ingredients

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Main Ingredients

1 1/8 lb (500 g) Palourdes (clams)

10.6 oz (300 g) Shrimp

1 1/8 lb (500 g) Mussels

1 2/3 cup (400 ml) Coconut milk

7.05 oz (200 g) Bok choy

4 leaves kaffir lime leaves

3 cloves Garlic

1 tbs Ginger

2 tbs ReaLime juice

1 tbs Fish sauce

1 tsp Chili Flakes

to taste Celtic sea salt

to taste black pepper

2 tbs Cilantro (for garnish)

Method

Cooking Instructions

Prepare the Seafood

Rinse the palourdes, mussels, and shrimp under cold water. Set aside.

Sauté Aromatics

In a large pot, heat a tablespoon of oil over medium heat. Add minced garlic and ginger, sauté for 1-2 minutes until fragrant.

Add Coconut Milk and Kaffir Lime

Pour in coconut milk and add kaffir lime leaves. Stir well and bring to a gentle simmer.

Cook the Seafood

Add the palourdes and mussels to the pot. Cover and cook for about 5 minutes until they start to open.

Add Shrimp and Bok Choy

Add the shrimp and chopped bok choy. Season with fish sauce, lime juice, chili flakes, salt, and pepper. Stir and cook for another 5 minutes until shrimp are cooked through.

Garnish and Serve

Remove from heat, discard any unopened shells. Serve hot, garnished with fresh cilantro.