Mussels And Clams With Curry Coconut Sauce Over Noodles

• 1 (7-ounce) package rice noodles
• 1 tablespoon olive oil
• 1 teaspoon bottled minced garlic
• 1 serrano chile, seeded and thinly sliced
• 1 cup fat-free, less-sodium chicken broth
• 1 tablespoon green curry paste
• 1 teaspoon bottled ground fresh ginger (such as Spice World)
• 1 (14-ounce) can light coconut milk
• 1 1/2 pounds mussels, scrubbed and debearded
• 1 1/2 pounds littleneck clams, scrubbed
• 2 cups grape or cherry tomatoes
• 1 cup chopped fresh cilantro, divided
• 1/4 cup fresh lime juice
• 4 lime wedges

1. Cook noodles according to package directions, omitting salt and fat. Drain; set aside.
2. While the noodles cook, heat olive oil in a large Dutch oven over medium heat. Add garlic and serrano chile, and saute for 1 minute. Stir in chicken broth, curry paste, ginger, and coconut milk; bring to a boil.
3. Add the mussels and clams. Cover, reduce heat, and simmer 5 minutes or until shells open; discard any unopened shells. Remove from heat. Stir in tomatoes, 1/2 cup cilantro, and juice; toss well. Place 1 cup noodles in each of 4 shallow bowls; top each serving with 4 mussels and 4 clams. Drizzle sauce evenly over shellfish; sprinkle each serving with 2 tablespoons cilantro. Serve with lime wedges.

rice noodles, olive oil, garlic, serrano chile, chicken broth, green curry, bottled ground fresh ginger, light coconut milk, mussels, littleneck clams, grape, fresh cilantro, lime juice, lime wedges

Taken from www.myrecipes.com/recipe/mussels-clams-with-curry-coconut-sauce-over-noodles (may not work)