Mollusk Pan Roast

This pan roast is basically a Southeast Asian-inspired seafood feast in a single Dutch oven. Shrimp, mussels, and clams steam open in a coconut milk broth laced with lemongrass, fresh ginger, garlic, and red chilies. The whole kitchen smells like a Thai beach restaurant.

The broth gets built in stages. Garlic and ginger sauteed in peanut oil form the aromatic base, then coconut milk, chicken broth, lemongrass, and white wine simmer together for 15 minutes to let those flavors meld into something complex and layered. That wine adds acidity that keeps the rich coconut milk from feeling heavy.

Finishing in a hot oven instead of the stovetop is the smart move here. The intense, even heat steams the shellfish open quickly and evenly so nothing overcooks while you’re waiting for stubborn clams to pop. Seven minutes and everything should be wide open.

Pro Tips

• Scrub mussels and clams under cold water and pull off any beards; grit in the broth ruins the dish
• Discard any shellfish that don’t open after cooking; they were dead before cooking and aren’t safe to eat
• Leave the shrimp in their shells so they stay juicy and add extra flavor to the broth
• Serve with crusty bread or steamed jasmine rice to soak up every drop of that coconut broth

Variations

• Add chunks of firm white fish like cod or halibut to the pot along with the shellfish
• Use red curry paste in place of the fresh chilies for a more distinctly Thai flavor
• Squeeze fresh lime juice over each bowl right before serving for a bright citrus finish