Time: 25 min.
Complexity: easily
Servings: 4

Mussels and clams in Thai curry sauce - a detailed recipe.

Ingredients:

• 16 young clams (washed well)
• 800 g mussels (washed well)
• 1 small red bell pepper, thinly sliced
• 2 tablespoons of vegetable oil
• 1 piece of ginger, peeled and finely chopped (8 cm long).
• 3 finely chopped cloves of garlic
• 2 tbsp Thai red curry paste
• 1/2 cup ketchup
• Juice of 2 limes, plus lime wedges for serving
• 3/4 cup fresh cilantro
• 3/4 cup fresh basil
• 1 - 2 Thai chili peppers or jalapenos, seeded and chopped
• Crispy bread for serving (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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mussels, mollusks, sweet pepper, curry paste, jalapeno pepper, ginger root, garlic, ketchup, lime juice, white bread, basil, cilantro

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Preparation:

Step 1
• Heat oil in a large saucepan over medium-high heat. Add ginger, garlic, and chili pepper and cook, stirring, until fragrant, 1-2 minutes.
  
  Add the curry paste and ketchup and cook until lightly browned, another 3-4 minutes. Add the lime juice and 3 cups of water, cover the pan, and bring to a boil.
Step 2
• Add the clams, cover the pan and cook until the shells are slightly open, about 3 minutes. Add the mussels, cover the pan and cook until the shells are slightly open, 3 to 4 minutes.
  
  Add the bell pepper and half each of the cilantro and basil. Cook, covered, until the peppers are crisp-tender, about 2 minutes.
  
  Transfer the clams and mussels to serving bowls and ladle the broth over them. Sprinkle with the remaining cilantro and basil and garnish with lime wedges. Serve with crusty bread, if desired.

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