Thai-Belgian Mussels and Clams

• 1 lb mussels, scrubbed and de-bearded
• 6 clams, scrubbed
• 2 garlic cloves, minced
• 1 shallot, minced
• 1 tablespoon olive oil
• 3 tablespoons fresh lime juice
• 12 cup beer, Belgian Pale Ale, Wit, Saison preferably
• 2 teaspoons red curry paste
• 1 teaspoon fish sauce
• 12 teaspoon lemon zest
• 14 teaspoon fresh ginger
• sweetened coconut, to taste
• fresh basil or cilantro, to taste

1. Soak shellfish in cold water with salt for 30 minutes.
2. Heat oil in a large stock pot and add garlic and shallots, cooking until translucent.
3. Remove from heat and add all ingredients, except shellfish and basil/cilantro, whisking together until evenly combined.
4. Boil for 5 minutes.
5. Reduce to simmer, add shellfish and cover.
6. After 5 minutes or so, the shellfish should start to open and it's ready to eat.
7. Toss in the fresh basil or cilantro just before serving.

mussels, garlic, shallot, olive oil, lime juice, beer, red curry, fish sauce, lemon zest, fresh ginger, coconut, fresh basil

Taken from www.food.com/recipe/thai-belgian-mussels-and-clams-418646 (may not work)