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By Chef Jeremy McLachlan
Serves 2-4
GRILLED SOCKEYE
1½ Tbsp Canola Oil
1 Tbsp Fresh Ginger, minced
1 Tbsp Fresh Garlic, minced
½ Tbsp Lemon Grass, finely minced
1 lb Clams
1 lb Mussels
½ c Sake
1 c Coconut Milk
1 Tbsp Red Curry Paste
½ bunch Cilantro
Heat a large pot to medium-high heat. Add canola oil and cook ginger, garlic and lemongrass until flavor starts to come out. Add mussels and clams and stir. Add sake and cook for 2 minutes. Mix coconut milk and red curry paste in a separate bowl and then add to the pot. Cook until clams and mussels open. Finish with chopped cilantro.
(Photo by Ilya Moshenskiy ilyaphoto.com)
