Indian-Spiced Mussels or Clams

By Joyce Goldstein Fine Cooking Issue 27

Mussels, which are slightly sweeter than clams, benefit from a little extra acid, so use the larger amount of lemon juice when cooking mussels in this recipe.

¼ cup vegetable oil

2 Tbs. grated fresh ginger

2 yellow onions, chopped

¼ tsp. salt

1 Tbs. ground coriander

1 tsp. ground turmeric

¼ tsp. cayenne

⅔ cup homemade or low-salt canned chicken or fish stock

½ cup coconut milk

2 to 3 Tbs. fresh lemon juice

2 lb. mussels, scrubbed and debearded, or 4 dozen clams, scrubbed (discard any gaping shellfish that don’t close at least partially when you tap them)

¼ cup chopped cilantro

Directions at finecooking.com

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