Mussels and Clams w/ Lemongrass-Shallot Sauce

The more I write in this blog, the more I realize how much of a picky eater I used to be! There are so many foods that I love now, but disgusted me for most of my life.

Mussels and clams can be added to the list.




Clams always looked unappetizing to me, and mussels both looked and sounded unappetizing. I mean, who wants to eat the 'muscle' of an animal, right?!

That's what I used to think.

When I got older, I realized it was a mollusk. But by then, it was too late. I couldn't get the whole 'muscle' thing out of my head.






One day, after going out with one of my best friends in the whole world, I realized that I needed to be more adventurous with my eating habits. My BFF will try just about anything once. Her motto is....if it tastes good, eat it!

She really inspired me.

Actually, she kind of made me feel like a little scaredy cat. I'm a chef....A CHEF....but I won't eat anything out of the 'norm'.

I would cook it. But I would never eat it.

Unacceptable.



This 'picky' side of me has changed drastically. I'm more like my BFF now.......almost. I'll try most things at least once, and I usually like it.





Now I am completely in love with mussels and clams. I usually eat them with a lemon-butter-garlic sauce. I tried a new recipe tonight that came out wonderfully.

Lemongrass, a little coconut milk, and sweet delicious shallots. Doesn't get any better.

I always use Prince Edward Island Mussels (PEI). I think they taste the best and they don't have a ton of grit inside of them. They are definitely worth the extra $1 per pound.

Mussels and Clams w/Lemongrass-Shallot Sauce

1/2 pound Prince Edward Island Mussels
1/2 pound little neck clams
2-3 tablespoons olive oil
3 cloves garlic, minced
1 shallot, minced
1/2 lemongrass stalk, minced
1/4 cup stock (seafood stock, or chicken stock, or veg stock, whichever one you'd like)
1 1/2 cups heavy cream
1/4 cup coconut milk
1-2 roma tomatoes, roughly chopped
parsley, roughly chopped for garnish
Salt and Pepper to taste
1/2 pound cooked fettuccine

Clean and de-beard the mussels, and wash the clams in cold water. Heat a deep skillet on medium heat. Add olive oil, garlic, shallot, and lemongrass.

Cook for about 30 seconds to 1 minute. Do not let the garlic brown. Add the stock, cream, and coconut milk. Simmer for about 5 minutes, until the sauce thickens slightly. Season with salt and pepper.

Add the cleaned clams. Cover and cook for about 1-2 minutes. Then add the cleaned mussels. Cook until the mussels and clams are open, approximately 4-5 minutes.

Turn off the heat and add tomatoes and parsley. Toss with fettuccine and re-season with salt and pepper if needed.