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Subject : Thai Coconut Curry with Wine & Steamed Shellfish  

serves: 4-5 servings




3 tbsp. Spectrum® Canola Oil

1 C. leeks, rinsed and diced small

3 cloves garlic, chopped

18 littleneck clams, rinsed

18 small mussels, rinsed

3/4 C. white wine

1 lb. bay scallops

10 oz. pouch Imagine® Thai Coconut Curry Culinary Simmer Sauce

1/2 C. scallions, diced medium


cooking directions

step 1: Heat oil in a large soup pot over medium flame.
step 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.
step 3: Cook until shells open, about 4 minutes more. Add in the scallops and scallions.
step 4: Lower the fire and cook until heated through, about 3 minutes. Discard any clams or mussels that are unopened.
step 5: Serve hot with a rice side dish.
step 6: Note: Remove beards from mussels before serving.
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Imagine Foods