Good morning everyone! Guess what? It’s Friday!
YAY we made it.
This weekend is going to be fairly relaxed, I am spending Saturday baking for an anniversary party we are going to that night. I am making my good ole chocolate chip cookies because there is 90 people coming to the party and I just don’t have energy to make anything more involved than that for 90 haha.
What is your favorite dessert recipe to make for a crowd?
I always like to make single serving things like cupcakes, cookies or tarts. That way everyone can enjoy them without having to sit down and eat. Plus it’s easy to figure out how much to make!
Today I am going to get right into the recipe because it really doesn’t need a long fancy introduction.
This stuff is just straight up tasty.
We have lots of fresh shellfish nearby and I really hope all of you can get access to fresh seafood, but if not you can always use frozen, I wouldn’t judge I promise!
I think shellfish can really freak some people out, especially clams and mussels because people are scared they will poison themselves and their guests by cooking them incorrectly. Luckily for us, they are their own self timers and they open when they are cooked so you know that they’re done. They also show us when they are dead by not opening, so really it is easier than it seems.
Although you shouldn’t be scared, you do need to be aware of a few things. Here are my tips for cooking with clams and mussels:
1. Make sure to store them in your refrigerate them until you are ready to clean and get them ready
2. A few hours before you want to cook them, take them out of their packaging and rinse them under cold water. Use a brush or clean cloth to scrub the outside of the shells to make sure they are clean. Pull of the beards (the little hair like strands that sometimes can be sticking out)
3. Tap them lighly on the side of the bowl or countertop, if they do not close up, throw them out as they are dead.
4. Mix some flour into enough water to cover the shellfish. You can also use cornmeal or oatmeal instead of flour. This lets the shellfish eat the starches and then they will let go of any sand that they are holding in. Let them sit for at least an hour like this and make sure to drain and rinse them off before cooking.
5. After cooking make sure to discard any shells that did not open.
Normally Seafood stew would be considered a winter dish but I think the freshness of the coconut and the green curry really make this a dish you could serve in the Spring and Summer too!
I like mine served over rice for a main course but you can also serve it as an appetizer with just some bread for dipping.
Gotta have something to soak up all that delicious broth.
Coconut Green Curry Seafood Stew:
1 tbsp peanut oil
1 tbsp grated ginger
3 tbsp green curry paste
2 cans (approximately 14 ounces all together) coconut milk
1 tbsp fish sauce
1 tbsp sugar
1 lb of each Mussels & Clams, cleaned and soaked as per the directions above
1 lb tail on shrimp/prawns
1/2 cup chopped fresh cilantro
Steamed Rice and extra lime for serving
Heat a large pot or dutch oven over medium high heat, add peanut oil and heat Add the ginger and saute for about 1 minute. Add the curry paste and stir to combine and heat through. Add the coconut milk and stir until the curry is completely incorporated.
Add the fish sauce and sugar and then chop the lime in half, squeeze in all the juice and then drop the lime rinds right in as they will continue to add flavor as it cooks. Give the whole thing a good stir.
Bring to a simmer and then lower heat to medium low and allow to simmer for about 5 minutes. Add the mussels and clams and cover with a tight fitting lid, allow the shellfish to steam in the pot for about 5 minutes, by this time some of the shells should be starting to open up. Add in the prawns and stir them into the broth carefully. Cover again with a lid and cook for another 6-8 minutes until the prawns are pink and cooked through.
Stir in about half of the cilantro and serve over rice, sprinkle each dish with some of the remaining cilantro.