10/25/2026
🦐 SHELLFISH STEW! 🥥 Quick, easy, and packed with seafood goodness! One bowl might not be enough.
GET COOKIN’:
🦐 ½ cup shallots
🦐 ¼ cup lemongrass
🦐 8 cloves garlic
🦐 1-inch piece fresh ginger
🦐 ½ cup peanut oil
🦐 14 oz. unsweetened coconut milk
🦐 1 cup water
🦐 2 tbsp. fish sauce
🦐 1 lb. each clams and mussels
🦐 shrimp
🦐 basil leaves
Roughly chop the shallots, lemongrass, garlic, and ginger, then finely chop them in a food processor. Heat peanut oil in a large pot over medium-high heat. Add the chopped mixture and sauté until softened and fragrant, about 3 minutes.
Add coconut milk, water, cilantro, and fish sauce. Bring to a simmer, then add the clams. Cover and cook for 2–3 minutes, or until they begin to open. Add the mussels and shrimp, stir, and cover. Simmer until the shellfish open and the shrimp turn pink. Finish with fresh basil, remove from heat, and serve warm!
