Spicy Mussel and Clam Binakol

Spicy Mussel and Clam Binakol

Spicy Mussel and Clam Binakol

Ingredients:

  • 500g fresh mussels
  • 500g fresh Manila clams
  • 1 inch ginger, sliced thinly
  • 2 stalks lemongrass
  • 2 cloves garlic, minced
  • 2 tbsp Korean chili paste like Gochujang or Chinese chili garlic sauce
  • 2 pcs young coconut (buco)
  • 1 cup Casillero del Diablo Chardonnay
  • 8 leaves fresh basil
  • 2 tbspcooking oil

Procedure:

  1. In a wok or deep pot, sauté the ginger and garlic in the oil until fragrant. Add in the chili paste and cook 1 minute more.
  2. Add in the lemongrass, clams and mussels. Pour in the Chardonnay wine. Cover and simmer for 2 minutes.
  3. Add in coconut water and the meat. Cook until the clams and mussels open. Discard the unopened ones.
  4. Serve with torn basil leaves as garnish. Serves 4-6.
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