Clams with coconut sauce

Exotic lovers will surely appreciate this dish of bivalve mollusks.

Ingredients

• White bivalves - 2 kg
• Mussels small - 450 g
• White dry wine - 120 g (1/2 cup)
• Green onion (finely chopped) - 1 bunch
• Lemon grass (stem chopped) - 2 pcs.
• Lime leaves (chopped) - 6 pcs.
• Green curry paste - 10 g (2 tsp)
• Coconut milk - 200 g (1 cup)
• Fresh cilantro (finely chopped) - 30 g (2 tbsp.)
• Salt and ground black pepper to taste
• Lemongrass or garlic cloves, for serving (optional)

Directions

1. Wash and brush all bivalves well. Remove damaged shellfish.
2. Put the lemongrass stalks, lime leaves, green onions into a saucepan, pour in the wine and put the curry paste. Place the saucepan over medium heat and reduce the liquid almost completely.
3. Put all the clams in the pan, cover the pan with a lid and cook over high heat for about 5-6 minutes (all the clams should open).
4. Transfer the clams to a deep serving bowl, remove any that haven't opened, and cover the bowl with foil to keep the clams warm.
5. Boil the juice formed during cooking to a volume of 1 cup. Add coconut milk, cilantro, salt and pepper to this liquid, stir and cook for about 1 minute. Pour this sauce over the clams.
6. Serve the clams in sauce immediately, garnished with lemongrass or garlic cloves (optional).