Thai Coconut-Chili Clams And Mussels

• 1 pound clams in shells, suitable for steaming (see notes)
• 1 pound mussels in shells (see notes)
• 2 tablespoons olive oil
• 1/2 cup minced shallots
• 1 1/2 tablespoons minced ginger
• 1 tablespoon minced garlic
• 1 can (13 1/2 oz.) coconut milk (see notes)
• 1 cup dry white wine
• 1/3 cup Asian sweet chili sauce (see notes)
• 2 tablespoons lime juice
• 1/3 cup slivered fresh basil leaves
• Salt
• 1/3 cup thinly sliced green onions
• Lime wedges

1. Scrub clams and mussels; pull beards off mussels if still attached. Discard any clams and mussels that don't close when you tap their shells.
2. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add shallots, ginger, and garlic and stir often until shallots are limp, 2 to 3 minutes. Stir in coconut milk, wine, and chili sauce and bring to a boil.
3. Add clams, cover, and cook for 5 minutes. Add mussels, cover, and simmer, reducing heat if necessary, until all the shells have opened, 2 to 3 minutes longer. Gently stir in lime juice and basil; add salt to taste.
4. Pour into a large bowl for sharing, or ladle into individual bowls. Sprinkle green onions on top and garnish with lime wedges.

steaming, mussels, olive oil, shallots, ginger, garlic, coconut milk, white wine, asian sweet chili sauce, lime juice, basil, salt, green onions, wedges

Taken from www.myrecipes.com/recipe/thai-coconut-chili-clams-mussels (may not work)