Indian-Spiced Mussels or Clams
Mussels, which are slightly sweeter than clams, benefit from a little extra acid, so use the larger amount of lemon juice when cooking mussels in this recipe.
Ingredients
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1/4 cup vegetable oil
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2 tablespoons grated fresh ginger
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2 yellow onions, chopped
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1/4 teaspoon salt
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1 tablespoon ground coriander
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1 teaspoon ground turmeric
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1/4 teaspoon cayenne
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2/3 cup homemade or low-salt canned chicken or fish stock
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1/2 cup coconut milk
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2 to 3 tablespoons fresh lemon juice
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2 pounds mussels, scrubbed and debearded, or 4 dozen clams, scrubbed (discard any gaping shellfish that don't close at least partially when you tap them)
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1/4 cup chopped cilantro
Directions
1.
In a large, heavy-based skillet or saucepan, heat the oil over medium-high heat. Add the ginger and onion and saute over moderate heat, stirring often, until soft, 8 to 10 minutes. Add the salt, coriander, turmeric, and cayenne; stir to distribute the spices evenly. Cook the spices about 1 minute. Add the stock, coconut milk, and lemon juice, and bring to a boil. Add the mussels or clams. Cover the pan until the shellfish open, about 5 to 8 minutes. (Discard any mussles or clams that don't open after cooking.) Sprinkle with the cilantro and serve with rice or noodles.
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