Thai Coconut-Chili Clams and Mussels

Ingredients

• 0.3 cup slivered basil leaves fresh
• 13.5 oz coconut milk canned (see notes)
• 0.3 cup asian chili sauce sweet (see notes)
• 1 pound clams in shells for steaming (see notes
• 1 cup cooking wine dry white
• 1 tablespoon garlic minced
• 1.5 tablespoons ginger minced
• 0.3 cup green onions thinly sliced
• 2 tablespoons juice of lime 
• 4 servings lime wedges 
• 2 tablespoons olive oil 
• 4 servings salt 
• 0.5 cup shallots minced
• 1 pound mussels in shells (see notes)

Equipment

• bowl
• frying pan
• ladle

Directions

1. Scrub clams and mussels; pull beards off mussels if still attached. Discard any clams and mussels that don't close when you tap their shells.
2. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add shallots, ginger, and garlic and stir often until shallots are limp, 2 to 3 minutes. Stir in coconut milk, wine, and chili sauce and bring to a boil.
3. Add clams, cover, and cook for 5 minutes.
4. Add mussels, cover, and simmer, reducing heat if necessary, until all the shells have opened, 2 to 3 minutes longer. Gently stir in lime juice and basil; add salt to taste.
5. Pour into a large bowl for sharing, or ladle into individual bowls.
6. Sprinkle green onions on top and garnish with lime wedges.