Cockles, Mussels and Clams with Green Cabbage, Cilantro and Coconut Curry
This simple, one-pot recipe combines the ocean flavor of shellfish with coconut, cilantro and green curry.
Ingredients
- 1 15-oz can coconut milk
- 2 garlic cloves grated
- 1 1-inch section peeled, fresh ginger cut into slices
- 1-2 tbsp green curry paste
- 4 cup of shredded cabbage
- small bunch of cilantro stems and leaves
- 1 tbsp Asian fish sauce
- 3 lbs cleaned, live shellfish such as mussels, clams or cockles*
- juice and zest of one lime
Instructions
- In a Dutch oven or skillet with a fitted lid, heat 2 tablespoons of the fat cap of the coconut milk (when you open the can, there is a thick layer of coconut oil that has risen to the top.) Reserve the remaining coconut milk.
- Add the garlic and ginger, heating until fragrant, about a minute, then add the curry paste, cabbage and half of the cilantro stems and leaves.
- Cook until the cabbage starts to wilt, then add the remaining coconut milk, fish sauce and shellfish.
- Cover the pan and bring to a boil, then reduce to a simmer (liquid should still be moving) and cook the shellfish for about 3 minutes.
- Use a large spoon or ladle to stir the bottom layer of shellfish to the top, and cover again, continuing to cook until the shellfish starts to open.
- Remove from heat and stir in lime juice and zest. Eat immediately, discarding any shellfish that didn’t open.
Notes
*To clean the shellfish, soak them in fresh water for several hours. This will help to remove any sand. If you are using mussels, they must be debearded. Clean off any debris under cool, running water. Then grab the little tuft or beard sticking out and tug it toward the hinge until it releases. Discard any shellfish that are open and won't shut when tapped.
Do not eat any shellfish that don't open during cooking.