Thai Curry Mussels & Clams
Prep Time
Serves
Cooking Mode
1 can diced tomatoes, drained (796 mL)
⅔ cup Thai Yellow Curry Cooking Sauce
1 cup light coconut milk
1 tbsp fresh lime juice
3 lbs fresh mussels, cleaned
3 lbs fresh clams, cleaned
¼ cup finely sliced green onions
1 can diced tomatoes, drained (796 mL)
⅔ cup Thai Yellow Curry Cooking Sauce
1 cup light coconut milk
1 tbsp fresh lime juice
3 lbs fresh mussels, cleaned
3 lbs fresh clams, cleaned
¼ cup finely sliced green onions
Directions
1Preheat barbecue to high. In a large aluminum roasting pan, combine tomatoes, cooking sauce, coconut milk and lime juice. Season lightly with salt and pepper.
2Place mussels and clams in a single layer in pan; cover tightly with foil. Place on grill, close lid and cook until shellfish open, 12 to 15 min. Remove roasting pan from grill. Discard any closed shellfish.
3Spoon mussels and clams onto a large serving platter or into a bowl; spoon sauce overtop and garnish with green onions.
Disclaimer
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Personal Note
Personal Note
