Mussels and Clams with Lemon Grass and Coconut Cream from Thai Food and Cooking by Judy Bastyra and
Lemon grass has an incomparable aromatic flavour and is widely used with all kinds of seafood in Thailand as the flavours marry so perfectly.
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Ingredients
- 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 spring onions (scallions), chopped
- 2 lemon grass stalks, chopped
- 6 kaffir lime leaves, chopped
- 10 ml/2 tsp Thai green curry paste
- 200 ml/7 fl oz/scant 1 cup coconut cream
- 30 ml/2 tbsp chopped fresh coriander (cilantro)
- salt
- ground black pepper
- garlic chives, to garnish
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