1 lb. mussels in shells

2 T. olive oil

1/2 C. minced shallots

1 1/2 T. minced ginger

1 T. minced garlic

1 can (13 1/2 oz.) coconut milk

1 C. dry white wine

1/3 C. Asian sweet chili sauce

2 T. lime juice

1/3 C. slivered fresh basil leaves

Salt

1/3 C. thinly sliced green onions

Lime wedges

 

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. 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.  Add clams, cover, and cook for 5 minutes. 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.  Pour into a large bowl for sharing, or ladle into individual bowls. Sprinkle green onions on top and garnish with lime wedges.