Steamed Mussels and Clams in Coconut Thai Curry


  1. Place oil in pan and over medium flame.
  2. Add pancetta and cook until fully cooked and beginning to brown.
  3. Add shallots and sauté till carmelization begins. Add garlic and cook until fragrant. Stir in curry powder and sauté for a few moments. Add clams and mussels, toss gently.
  4. Add wine, chicken broth, heavy cream, coconut milk, ginger, lemongrass and cilantro. Toss, cover and steam until clams and mussels are fully open.
  5. Transfer clams and mussels to serving bowl, reduce broth if necessary, whisk in butter, adjust seasoning with salt and pepper if desired. Pour broth over clams and mussels. Garnish with additional cilantro sprigs and serve.  


  • 1 Cup(s) chicken broth, reduced sodium
  • 1/2 Cup(s) coconut milk
  • 24 Empire’s Treasure® Clams, Littleneck
  • 24 Empire’s Treasure® Mussels, Black
  • 3 Tbsp. garlic, clove(s), chopped
  • 6 Slice(s) ginger, fresh, peeled
  • 1 tsp. green curry paste
  • 3 kaffir lime leaves
  • 2 Tbsp. lemongrass, minced
  • 2 Tbsp. Nature's Best Dairy® Butter, Unsalted AA
  • 1/2 Cup(s) Nature's Best Dairy® Cream, 40% Heavy
  • 3 oz. pancetta, small dice
  • 1/4 Cup(s) Peak Fresh Produce® Cilantro, chopped
  • 3 Tbsp. Peak Fresh Produce® Shallot(s), chopped
  • 1 oz. Piancone® Oil, Olive, Extra Virgin
  • Roma® White Pepper, Ground, to taste
  • salt, sea , fine
  • 1/2 Cup(s) wine, dry white