Thai Coconut Curry with Wine & Steamed Shellfish

Servings icon
Servings
4
Preperation time icon
Prep Time
15 min
Cook time icon
Cook Time
15 min

What You'll Need

  • 3 tbsp. Spectrum® Canola Oil
  • 1 cup leeks, rinsed and diced small
  • 3 cloves garlic, chopped
  • 18 littleneck clams, rinsed
  • 18 small mussels, rinsed
  • 3/4 cup white wine
  • 1 lb. bay scallops
  • 10 oz. pouch Imagine® Thai Coconut Curry Culinary Simmer Sauce
  • 1/2 cup scallions, diced medium

How to Make

  1. Heat oil in a large soup pot over medium flame.
  2. Add leeks and garlic; cook until translucent, about 3 minutes. Add in the clams, mussels, wine and Imagine® Thai Coconut Curry Culinary Simmer Sauce. Cover and steam.
  3. Cook until shells open, about 4 minutes more. Add in the scallops and scallions.
  4. Lower the fire and cook until heated through, about 3 minutes. Discard any clams or mussels that are unopened.
  5. Remove beards from mussels before serving. Serve hot with a rice side dish.