Mussels & Clams Recipe
Outlandish shellfish, coconut kaffir lime, green onion, cilantro, and baguette
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Ingredients
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Shellfish
Broth
Garnish
Method
Preparation and Cooking
Clean the Shellfish
Rinse the mussels and clams under cold water, scrubbing the shells to remove any dirt or debris. Discard any that are open and do not close when tapped.
Make the Broth
In a large pot, add coconut milk, minced garlic, minced ginger, lime juice, fish sauce, and red chili flakes. Stir well and bring to a gentle simmer.
Add the Shellfish
Add the cleaned mussels and clams to the pot. Toss in the kaffir lime leaves and cover the pot. Cook for 5-7 minutes, or until the mussels and clams have opened.
Garnish and Serve
Once the shellfish are cooked, remove the pot from heat. Stir in chopped cilantro and sliced green onions. Serve hot with slices of baguette on the side.