Easy Thai Curried Mussels & Clams

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"My friend recently posted this on her blog ... and, of course she sent it to me, knowing I would love it. And, I did. I prepared it for a couple of ladies I cook for, and they loved it! I served it as a main dish, with some grilled anchovy bread to soak up the juice and a side salad. But, this would also make an excellent appetizer as well. A few unique ingredients - but, most are available at any local grocery store; and, definitely at a Chinese or ethnic market. Also, it is very easy to prepare. For the mussels and clams ... a fish monger "seafood guy" at your local market should clean them for you. Most shellfish you buy commercially these days, are already cleaned, so you should be good to go."

Original recipe yields 4 servings


  • Serving Size: 1 (1055.8 g)
  • Calories 815.1
  • Total Fat - 44.6 g
  • Saturated Fat - 30 g
  • Cholesterol - 125.8 mg
  • Sodium - 1603.2 mg
  • Total Carbohydrate - 61 g
  • Dietary Fiber - 13.6 g
  • Sugars - 26.1 g
  • Protein - 52.2 g
  • Calcium - 277.4 mg
  • Iron - 21.4 mg
  • Vitamin C - 100.8 mg
  • Thiamin - 1 mg

Step 1

Note: Anchovy Bread ... Saute 5-6 anchovies in a teaspoon of olive oil, breaking them up with a fork as they cook. Cool, then mix with 4 tablespoons of unsalted butter. Refrigerate, then spread on toasted ciabatta or baguettes. Perfect served with the mussels and clams. You can add more butter, or cut back on the anchovies, if you aren't a "anchovy" fan. Make this ahead to serve with the dish.

Step 2

Mussels and Clams ... Most shellfish you get these days are well cleaned; even at a local grocery store. You rarely need to do anything. A couple of notes. Make sure to remove them from the bag or packaging, and place in a colander, over a bowl, and covered with plastic wrap. This way, they will stay cold, but drain. YOU do not want them to sit in water. Also, eat them within a day of purchasing - fresh is better.

Step 3

Remove from the refrigerator and add to a large bowl of ice water, toss a few minutes. They should already be clean, but you want to make sure to rinse them well. If any mussels or clams are open, set them to the side and tap them with a spoon or knife several times. If they DO NOT close. They are dead. Make sure to toss them. Transfer the rest to a colander to drain.

Step 4

Base ... Add the butter to a large saute pan and bring to medium heat. Add the garlic, onion, pepper, ginger, peppercorns, and cook 1-2 minutes stirring often. DO NOT let the vegetables brown. Add the tomato and cook another minute or two until the tomato starts to break down.

Step 5

Sauce ... Add the curry paste, coconut milk and whisk into the vegetables. Bring to a light boil and add the mussels and clams. Cover and cook 10-12 minutes until the mussels and clams begin to open. If they do not open, tap on them with a knife. If they still do not open, they are dead "or bad", throw them out. Note: It is very common to get 1-2 per lb that are dead; so, don't feel bad. Sometimes, every one is fine; but, sometimes, you do get a few bad ones.

Step 6

Finish and Serve ... I usually add a pinch of salt, but go easy (seafood is salty). Add the scallions, cilantro, and mint; and toss to combine. Season with additional pepper if necessary. Serve with a side of rice or crusty anchovy bread, and ENJOY! Great as an appetizer, lunch, main course; or a side dish.

Tips & Variations

No special items needed.



I used a kilogram of clams though did not use the cilantro/coriander or the mint as I am not a fan of either and I like spicy so used a whole small red chilli seeds and all, I served with crusty bread rolls to mop up that delicious sauce. I just over half of clams for dinner so will be taking out the remaining clams and heat up the sauce and then return the clams to just heat through and have for lunch. Thank you for a great first experience of clams Kchurchill5, made for Pick Me Tag game under the 48 hour rule.

review by:
(12 Jan 2016)