THAI-INSPIRED MUSSELS WITH COCONUT MILK AND LEMONGRASS
A big pot of mussels is ALWAYS a win, win, win to me! There are LOTS of directions you can go in terms of flavor profiles-and to top it off, mussels are cheap and very quick to cook. The spice, acid and creamy coconut milk really bring big flavors to the party that are ALWAYS crowd pleasers. Be sure to have lots of bread to soak up all the delicious broth!
Provided by Anne Burrell
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 16
Steps:
- For the mussels: Preheat a large lidded saucepan or moules (mussels) pot with the vegetable oil over medium-high heat. Add the scallion whites, ginger and garlic. Saute until soft and fragrant, 5 minutes. Add the cilantro stems, lime zest, lime juice, chiles and lemongrass and saute for 1 minute until fragrant. Add the mussels, beer, coconut milk and lime leaves, then cover and allow to steam until the mussels open, 3 to 4 minutes. Remove from heat. Add the fish sauce and stir to combine. Discard any mussels that do not open. Garnish with cilantro leaves.
- For the toasted bread: Preheat a saute pan over medium-high heat with a little vegetable oil. Add the baguette slices and toast on both sides until golden brown, 2 minutes per side. Remove from the pan and rub with the garlic clove. Serve alongside the mussels.
SAUTEED MUSSELS WITH BEER AND LEMONGRASS
Steps:
- Put the olive oil in a medium skillet over high heat. Once the oil is hot add the mussels and cook for 1 minute.
- Reduce the heat to medium and add the bell pepper, garlic, lemongrass and shallots. Stir for 1 minute and then add the beer, cream, peas, basil, lemon juice, crab base and hot sauce. Continue to stir until the mussels are completely open, then let simmer until the sauce is reduced by a quarter, 3 to 4 minutes. Serve with crusty French bread, if desired.
SPICY COCONUT MUSSELS WITH LEMONGRASS
Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've been farmed (most mussels you find in markets have been). Just give them a good rinse, and they are ready to go. Here the treatment heads in the general direction of Thailand, offering a sauce of coconut milk, lemongrass, garlic and chiles that perfectly frames the sweetness of the meat.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
- As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 53 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 27 grams, Sodium 1536 milligrams, Sugar 6 grams
MUSSELS IN LEMONGRASS
If you like mussels, You will love this recipe. If you don't - this is a good time to start :) Aromatic lemongrass, lime juice and chillies completely eliminate this "strange" taste, characteristic for seafood.
Provided by Dagmara O.
Categories Mussels
Time 8m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- 1. Wash the mussels under the tap and leave to drain. Cut chilli peppers into thin strips, throw away seeds. Chop garlic, cut lemongrass into 4 cm pieces.
- 2. In a large pot mix water, lime juice and wine (optional); add the garlic, lemon grass, chilli, fish sauce and sugar. Bring to boiling and add mussels. Stir thoroughly, cover and cook for 6 minutes.
- 3. Sprinkle mussels with chopped coriander, stir and serve when they're still steaming - preferably in a pot in which they were prepared. Enjoy your meal! :).
Nutrition Facts : Calories 317.1, Fat 7.7, SaturatedFat 1.4, Cholesterol 93.3, Sodium 1428.9, Carbohydrate 20.5, Fiber 1.7, Sugar 2.6, Protein 41
MUSSELS WITH LEMONGRASS
Make and share this Mussels With Lemongrass recipe from Food.com.
Provided by KitchenManiac
Categories Mussels
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and scrape the mussels.
- Discard any open ones.
- Bring the water to a boil in a large saucepan.
- Add shallots, garlic, lemongrass and fish sauce.
- Let this simmer 30min, bring water to boil, add mussels.
- Cover and boil for five minutes over high heat.
- Add salt and pepper to taste and sprinkle with basil leaves.
- Cover and cook a few minutes more before removing from the heat.
- Discard any mussels which have not opened during cooking.
Nutrition Facts : Calories 429.3, Fat 10.5, SaturatedFat 2, Cholesterol 127.3, Sodium 5491.4, Carbohydrate 25, Fiber 1.8, Sugar 0.5, Protein 56.3
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