Friday, February 5, 2010

Panaag Curried Mussels and Clams

As you probably can tell by how often I post about curries - I can't get enough. I really wish I could make my own curry paste but unfortunately I can't source the peppers where I live. We do have a fabulous international market that stocks great ingredients. Some of my favorite pantry items are the canned curry pastes made by Maesri. Sure, fresh would be best but when that is not available this is definitely a great option. Looking at the ingredient list, there are not chemicals and preservatives or artificial flavorings but whole food ingredients like peppers, ginger, garlic, and lemongrass.

This dish will warm your heart on a cold and blustery day!

Panaag Curried Mussels and Clams
2 dozen medium neck clams
1 pounds mussels
Crusty bread for dunking in the sauce
lemon wedges

Panaag Curry Sauce
1 4-ounce can panaag curry (Maesri Brand)
2 cups chicken stock
1/2 cup coconut milk
2 kaffir lime leaves
3 cloves of garlic
1 tbsp honey

In a large saucepan with a lid, combine the curry sauce ingredients with a whisk. Once the curry sauce is heated through, add the clams, top with the lid, and steam until each clam opens. As the clams open pull them out of the saucepan with a set of tongs and set aside. Place a lid or piece of tin foil over to keep them warm. Add the mussels in the sauce and repeat the process of steaming the mussels, removing the mussels as they open.

To plate, place a combination of mussels and clams on a deep plate or bowl. Spoon the sauce over the shellfish.

Serve with some crusty bread and lemon wedges.


  1. Sounds like I found a foodie friend that loves seafood as much as I do. Thanks ED!

  2. This is really beautiful. I love curry too!