Halaan at Tahong sa Gata (Seafood in Coconut Milk) Recipe

Heat oil in a large pot over medium heat. Cook shallots, garlic, turmeric, lemongrass, and chili until soft, about 3 minutes.

Add coconut milk, mussels, and clams. Cook, covered, until shells open, about 5 to 7 minutes. Discard any shells that remain closed.

Remove from heat, and transfer mussels and clams to a serving bowl. Stir in fish sauce and cilantro into the broth in the pot. Adjust seasoning, if necessary. Pour broth over mussels and clams. Serve hot.