Thai Coconut Chili Clams and Mussels

This flavorful Thai dish makes a beautiful presentation and a delicious meal especially when served with lime wedges and cilantro.

Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6


  • 4 Tbsp. coconut oil
  • 1 cup minced shallots
  • 2 Tbsp. fresh ginger, grated
  • 3 cloves garlic, minced
  • 2 cans (14 oz.) coconut milk
  • 2 red chilies, diced
  • 3 lbs. clams, scrubbed and sorted
  • 3 lbs. mussels, scrubbed and sorted
  • 4 Tbsp. lime juice
  • 1⁄2 cup fresh basil leaves, chopped
  • 1⁄4 tsp. sea salt


  • In a large skillet over medium-high heat, heat coconut oil. Add shallots, ginger, and garlic; sauté about 3 minutes, or until shallots are limp. Stir in coconut milk and chilies; bring to a boil.
  • Add clams and cover, cooking for about 5 minutes.
  • Add mussels and repeat process, cooking another 5 minutes, or until all shells have opened. Stir in lime juice, basil, and salt. Discard any unopened shellfish before serving.