Preparation

• In a large, heavy-based skillet or saucepan, heat the oil over medium-high heat. Add the ginger and onion and sauté over moderate heat, stirring often, until soft, 8 to 10 minutes. Add the salt, coriander, turmeric, and cayenne; stir to distribute the spices evenly. Cook the spices about 1 minute. Add the stock, coconut milk, and lemon juice, and bring to a boil. Add the mussels or clams. Cover the pan until the shellfish open, about 5 to 8 minutes. (Discard any mussles or clams that don’t open after cooking.) Sprinkle with the cilantro and serve with rice or noodles.