- Prep Time
- 5 mins
- Total Time
- 20 mins
- Serves
- 8
Ingredients
- 1 can
- diced tomatoes, drained (796 mL)
- 2/3 cup
- Thai Yellow Curry Cooking Sauce
- 150 mL
- 1 cup
- light coconut milk
- 250 mL
- 1 tbsp
- fresh lime juice
- 15 mL
- 3 lbs
- fresh mussels, cleaned
- 1.5 kg
- 3 lbs
- fresh clams, cleaned
- 1.5 kg
- 1/4 cup
- finely sliced green onions
- 60 mL
Method
- Step 1
- Preheat barbecue to high. In a large aluminum roasting pan, combine tomatoes, cooking sauce, coconut milk and lime juice. Season lightly with salt and pepper.
- Step 2
- Place mussels and clams in a single layer in pan; cover tightly with foil. Place on grill, close lid and cook until shellfish open, 12 to 15 min. Remove roasting pan from grill. Discard any closed shellfish.
- Step 3
- Spoon mussels and clams onto a large serving platter or into a bowl; spoon sauce overtop and garnish with green onions.
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Nutritional Facts Per Serving
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 295
- Fat:
- 8 g
- Carbs:
- 15 g
- Protein:
- 39 g