CURRIED MUSSEL PIE
Most Bermudians love some mussel pie at the yearly Cup Match cricket game. The local custom is to have the lid of the hot pie sliced open and a dollop of mayonnaise inserted. (Taken from the Spirit of Bermuda cookbook.)
Provided by byZula
Categories Savory Pies
Time 2h40m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- FOR THE PIE FILLING:.
- Steam the mussels in 3/4 cup of water and reserve the broth. Remove the mussels from their shells and keep ready.
- Strain the broth of all grit (a fine strainer or cheesecloth should be used) and reheat.
- Boil the onions, potatoes, thyme and parsley together in the water until the potatoes are tender.
- Add the curry powder, worcestershire sauce, gravy browning, and mussels and bring to a boil.
- Thicken with cornstarch mixed with cold water, added while the mixture is boiling.
- If it's not thick enough, repeat with more cornstarch and water.
- Allow the filling to cool before proceeding.
- FOR THE PASTRY:.
- Stir together the flour and the salt.
- Cut the shortening into the flour until it resembles small peas.
- Sprinkle with a little water and toss to moisten the dough. Work the dough as little as possible, using as few strokes as you can to get it all combined into a ball.
- Flatten slightly and wrap in plastic wrap, and chill for atleast an hour or for up to 4 days in the fridge. (a month in the freezer).
- Let dough soften at room temperature before rolling out.
- Use the inverted pie pan or ramekin to measure the circle of dough needed.
- Fill pans or ramekins, cut and fit dough to top of pie.
- Bake until golden brown and bubbly within.
- (Please note that the cooking time I have added is merely an estimate, as is the amount of pie.).
CURRIED MUSSELS
This delicious recipe is from my "Eve" cookbook. Eve Aronoff used to have a fabulous restaurant in Ann Arbor where we used to enjoy these mussels. We've made them several times at home. The curry cream recipe actually makes a quart, for which only 1 1/2 cups is used in this recipe. I have posted a recipe that also uses a batch of the curry cream for a torn seafood pasta. DH and I usually scale up the ingredients to make a batch and a half of curry cream, and then we enjoy both recipes.
Provided by Dr. Jenny
Categories Mussels
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- For the Cream:.
- Heat oil and butter in large saucepan and saute onions, ginger, garlic and jalapenos for about 3 minutes.
- Season with spices and salt and pepper.
- Add cream, simmer to reduce until sauce thickens, but is still silky and coats the back of a spoon, about 30-40 minutes.
- Remove from heat, add sriracha, lime juice, and brown sugar and cheese.
- Adjust seasonings generously to taste.
- For the Mussels:.
- Place mussels in ice bath and stir. Discard mussels that do not close up tightly. Drain well.
- Saute garlic, shallots, salt, pepper, and a few sprigs of thyme in olive oil in large, shallow, non-reactive pot.
- Add mussels, shake to combine with garlic and shallots, add the white wine, thyme sprigs, and season with Kosher salt and black pepper.
- Cover and steam for about 3 minutes.
- Pour off half of liquid (discard or save for other use) and add Curry Cream.
- Simmer covered until mussels are completely open--shaking the pan occasionally. Discard any mussels that do not open.
- Adjust seasonings generously to taste.
- Finish with topped fresh herbs and serve with crusty bread for sopping.
THAI RED CURRY MUSSELS
Provided by Bobby Flay
Categories appetizer
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 10
Steps:
- Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.
CURRY GRILLED MUSSELS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 1. Preheat a grill or grill pan on medium heat. Whisk together the coconut milk, curry powder, fish sauce, salt, red pepper flakes, lime zest and lime juice in a medium bowl.
- 2. Place 2 large pieces of heavy-duty foil from an 18-inch box on top of each other and put the mussels, garlic and onions on top. Fold the foil pieces upward to form a bowl or packet and pour the coconut milk mixture over the mussels. Close the packet, creating a seamless seal and leaving some space between the mussels and the top of the packet. Place on the grill and cook for 10 minutes, shaking the packet once.
- 3. While the mussels are cooking, brush the bread with the olive oil. Place a sheet of heavy-duty foil on the grill next to the mussels and add the bread slices. Grill until the slices begin to char, flipping halfway through, 2 to 3 minutes.
- 4. Remove the mussels from the grill and open the packet, being careful of steam. Pour the mussels and the liquid into a serving bowl, sprinkle with the cilantro and scallions and serve with the grilled bread.
GRILLED MUSSELS WITH CURRY BUTTER
Mussels are topped with a rich curry butter, sealed in foil packets, and grilled until done in this terrific recipe. They're so delicious! I serve these as an appetizer with warm, crusty bread for dunking followed by a big green salad topped with grilled chicken or shrimp for an easy summertime meal.
Provided by Diana S.
Categories Seafood Shellfish Mussels
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high medium-heat and lightly oil grate.
- Whisk together the butter, garlic, curry powder, cumin, and salt in a small bowl.
- Arrange four large sheets of aluminum foil on a flat surface. Divide the mussels into four even portions and place one portion on each piece of foil. Dot the mussels with the curry mixture. Sprinkle the red bell pepper and parsley over the top of each portion. Top each with lime slices. Wrap foil tightly around the portions.
- Cook the packets on the preheated grill until the mussels have opened, 5 to 10 minutes. Discard any mussels which do not open.
- Transfer the mussels to small bowls and garnish each with a lime wedge to serve.
Nutrition Facts : Calories 299.4 calories, Carbohydrate 15.3 g, Cholesterol 86.5 mg, Fat 14.1 g, Fiber 2 g, Protein 28 g, SaturatedFat 6.5 g, Sodium 788.5 mg, Sugar 2.1 g
CURRIED MUSSELS
This is a spicy curried dish that my English husband loves! Great as an appetizer or as a main dish. For less spicy/hot, reduce ginger and/or curry paste. Serve with your favorite crusty bread for dipping.
Provided by Soundergirl25
Categories Seafood Shellfish Mussels
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat coconut oil in a pan over medium-high heat. Saute onion in the hot oil until softened, 4 to 5 minutes. Add ginger, green curry paste, lemon zest, and garlic. Stir in coconut milk, fish sauce, water, and lime juice. Bring to a vigorous simmer.
- Place mussels in a steamer above simmering sauce; cook until mussels open, 4 to 5 minutes. Remove mussels from heat and place into a large serving bowl.
- Place cilantro into the sauce mixture and cook just until it turns bright green, 30 to 60 seconds. Pour sauce over mussels and serve.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 16 g, Cholesterol 74.3 mg, Fat 21.4 g, Fiber 1.5 g, Protein 33.3 g, SaturatedFat 14.7 g, Sodium 869.4 mg, Sugar 1.4 g
CURRIED MUSSELS
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the cream, curry powder and lemon juice in a small bowl, and mix well. This step enables the curry flavor to develop.
- Melt 1 tablespoon of the butter in a large pot over high heat, and add the shallots, thyme and bay leaf. Stir until wilted. Add the white wine and bring to a simmer. Add the mussels, cover and cook for 2 to 3 minutes, or just until the mussels open. Stir from time to time to assure even cooking. As soon as the mussels are opened, remove them from heat, and strain cooking liquid through a fine sieve into a bowl. Reserve 2 cups of the juice.
- Remove the top shell from each mussel and discard it, leaving the mussel meat attached to its bottom shell. Arrange decoratively on a serving platter, and keep warm.
- In a large saucepan, over medium heat, melt the remaining butter, and whisk in the flour, stirring until the mixture is smooth. Cook briefly; do not brown. Slowly add the 2 cups of reserved cooking juice, whisking constantly. Bring to a rolling boil. Add the cream-and-curry mixture, and combine well. Strain the sauce through a fine sieve. Add salt, and check for seasoning. Ladle the sauce over the mussels, and serve immediately.
Nutrition Facts : @context http, Calories 648, UnsaturatedFat 14 grams, Carbohydrate 21 grams, Fat 39 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 21 grams, Sodium 1125 milligrams, Sugar 3 grams, TransFat 0 grams
CURRIED MUSSEL AND POTATO CHOWDER WITH PEAS
A rich-tasting low-fat chowder with lots of spicy curry flavor.
Yield Serves 4
Number Of Ingredients 10
Steps:
- Combine water, wine, curry powder, garlic, bay leaf and turmeric in large pot. Bring to boil. Reduce heat; cover and simmer 8 minutes. Add mussels. Increase heat to high, cover and cook until mussels open, about 4 minutes(discard any mussels that do not open). Pour mixture into strainer set over large bowl; reserve cooking liquid in bowl. Cool mussels. Remove mussels from shells; discard shells.
- Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 10 minutes. Drain. Transfer 1 cup potatoes to heavy large saucepan. Puree remaining potatoes and 1 cup milk in processor until smooth. Add puree to saucepan. Add reserved mussel cooking liquid, remaining 1/2 cup milk and peas. Bring to simmer. Stir in mussels. Season to taste with salt and pepper and serve.
SPICED FISH & MUSSEL PIE
A make-ahead mildly spicy alternative to traditional fish pie that makes an ideal casual dinner party dish
Provided by Jo Pratt
Categories Dinner, Lunch, Main course
Time 1h15m
Number Of Ingredients 12
Steps:
- Boil the parsnips and potatoes for 15-20 mins until tender. Drain and mash well with 25g/1oz butter and seasoning. Cover and set aside.
- Bring the stock to the boil in a large pan. Tip in the mussels, cover and leave to steam for about 3 mins, or until the shells open. Drain into a colander set over a large bowl to reserve the stock. Remove and throw away the shells and any un-opened mussels. Cover the cooked mussels to stop them drying out.
- Melt the remaining butter and fry the onion until softened. Stir in the curry powder and fl our, and cook for about 1 min. Pour in the coconut milk and 3-4 tbsp of the reserved mussel stock and stir well until you have a smooth sauce. Leave to simmer for 5 mins until thickened.
- Add the cod to the sauce, return to a simmer and cook for 3-4 mins, stirring occasionally, but trying not to break up the cod. Stir in the mussels, prawns and coriander, season, then tip into a large ovenproof dish. Spread the parsnip mash over the top.
- To serve now heat the grill and grill until the mash is golden and crusty. To eat later cool, cover, then chill for a couple of hours. To serve, heat oven to 200C/ fan 180C/gas 6 and bake for 35-40 mins until hot all the way through.
Nutrition Facts : Calories 458 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 8 grams fiber, Protein 38 grams protein, Sodium 1.94 milligram of sodium
SPICY CURRIED MUSSELS
Categories Milk/Cream Mussel Curry Gourmet
Yield Makes 2 (main course) servings
Number Of Ingredients 10
Steps:
- Cook shallots, curry powder, and red pepper flakes in butter in a 5- to 6-quart heavy pot over moderate heat, stirring, until shallots are softened, about 4 minutes. Add Sherry and simmer, stirring, 1 minute.
- Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, checking periodically after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.)
- Add cream and water to pot and bring to a boil. Add cilantro and salt to taste, then pour over mussels and toss lightly.
MIDYA BOREG (MUSSEL PIE)
Provided by Marian Burros
Categories main course, side dish
Time 1h20m
Yield 12 to 14 servings
Number Of Ingredients 14
Steps:
- Heat oil in heavy saucepan. Add onions and saute until wilted.
- Stir in rice, currants, spices and salt to taste. Pour in water, stir, and bring to boil. Reduce heat, cover saucepan, and cook for 20 to 25 minutes, until liquid is absorbed and rice is tender. If liquid evaporates before rice is cooked, add a little more.
- Stir in pine nuts. Set aside.
- Scrub mussels, remove beards and discard any with broken shells. Place mussels in large skillet and set over heat. As soon as they start to open, remove mussels and discard shells. Discard any mussels that do not open. Remove shells over cup or bowl to keep the mussel liquid. Filter the liquid through a double layer of moistened cheesecloth.
- Preheat oven to 350 degrees.
- Spread one-quarter of the rice on the bottom of each of two 10-inch ovenproof dishes. Push some of the rice up around the edge to make a ''shell.''
- Arrange half the mussels on each bed of rice and sprinkle with parsley, dill and lemon juice. Reserve 8 to 10 tablespoons of the rice and spread the rest on top of the mussels. Dribble a few tablespoons of the reserved mussel liquid over the rice.
- Combine 2 tablespoons of the mussel liquid with the yogurt; add the reserved rice and spread half of this mixture evenly over each pie.
- Bake for 25 to 30 minutes, until tops are lightly browned. Serve hot.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 13 grams, Carbohydrate 50 grams, Fat 18 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 741 milligrams, Sugar 8 grams
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