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Thai Coconut Curry with Wine & Steamed Shellfish

servings

Servings

4

preptime

Prep Time

15min

cooktime

Cook Time

15min

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.

Ingredients

Nutrition Facts

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
* The most accurate information is always on the actual product label. We may periodically update our labels and the website does not necessarily get updated at the same time. The values on the website are intended to be a general guide to consumers. For absolute values, the actual label on the product at hand should be relied upon.