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.