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Thai chile mussels and clams

Chad Minton
The Ritz-Carlton, Marina Del Rey

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Peanut oil
Prepared Thai chile paste, chile powder
Minced ginger
Minced garlic
½ lb. Manila clams (or sub small littleneck clams)
½ lb. mussels
White wine
Coconut milk
Honey-roasted peanuts
Curry powder
Fresh cilantro


Thoroughly scrub mussels and clams. Puree chiles in food processor or blender. Place 1-2 tablespoons peanut oil in a hot pan and add 1 tablespoon chile paste; sauté for 1-2 minutes. Add 1 teaspoon each minced garlic and minced ginger. Add mussels and clams. Turn up heat and sauté gently. Add a touch of white wine and 1 ½ - 2 cups coconut milk. Cover and heat 2-3 minutes. Chop 2 tablespoons of honey-roasted peanuts and season with curry powder. Remove mussels and clams and place in a large soup bowl. Top with chopped peanuts and garnish with cilantro.

Serves 1.

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