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.
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
SPICY COCONUT MUSSELS
Make and share this spicy coconut mussels recipe from Food.com.
Provided by chia2160
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- combine the first seven ingredients in a skillet, bring to a boil.
- add mussels, cover, and cook 5 minutes until shells open.
- discard any unopened mussels garnish with basil.
Nutrition Facts : Calories 508.8, Fat 12.7, SaturatedFat 2.7, Cholesterol 127.3, Sodium 2212.2, Carbohydrate 34, Fiber 2.3, Sugar 8, Protein 61.5
COCONUT LIME MUSSELS
Provided by Jeff Morgan
Yield Serves 68 as an appetizer, 4 as a main course
Number Of Ingredients 10
Steps:
- In a large pot, heat the olive oil over medium-high heat. Add the shallots and sauté until translucent, about 2 minutes. Add the garlic, ginger, and lemongrass and stir to mix well. Simmer until fragrant, about 30 seconds. Stir in the lime juice. Add the wine and stir, using a wooden spoon to scrape up any browned bits that have stuck to the bottom of the pot.
- Bring the wine mixture to a boil and cook for about 2 minutes. Reduce the heat to medium and stir in the coconut milk. Add the mussels to the pot, discarding any that do not close to the touch, and stir gently to coat them with the liquid. Cover and cook until all the shells have opened, about 5 minutes. Discard any mussels that remain closed.
- Divide the mussels among warmed bowls and ladle in the hot broth. Garnish with the parsley or scallions and serve at once.
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
STEAMED MUSSELS WITH CURRY AND LEMONGRASS
Categories Milk/Cream Appetizer Steam Quick & Easy Mussel Curry White Wine Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- In a 5- to 6-quart heavy kettle bring wine and cream to a boil with garlic, shallot, lemongrass, and curry powder. Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, or until opened, discarding any unopened ones and lemongrass. Using a slotted spoon divide mussels among 4 bowls.
- Add to liquid remaining in kettle scallion, butter, and salt and pepper to taste, stirring until butter is incorporated, and spoon over mussels.
More about "spicy coconut mussels with lemongrass recipes"
MUSSELS WITH LEMON GRASS & SPICY COCONUT MILK - EAT …
From eatwellenjoylife.com
RIDICULOUSLY DELICIOUS THAI COCONUT MUSSELS - THE ENDLESS …
From theendlessmeal.com
COCONUT LEMONGRASS MUSSELS - I'M NOT THE NANNY
From imnotthenanny.com
LEMONGRASS-COCONUT STEAMED MUSSELS - SAVOR THE BEST
From savorthebest.com
SPICY COCONUT MUSSELS WITH LEMONGRASS · HOW TO COOK …
From cutoutandkeep.net
SPICY STEAMED MUSSELS WITH LEMONGRASS, CHILE, AND BASIL
From finecooking.com
SPICY COCONUT LEMONGRASS STEAMED MUSSELS RECIPE
From blog.thefruitcompany.com
THAI LEMONGRASS COCONUT MILK MUSSELS RECIPE | PALEO, …
From blog.paleohacks.com
THAI-STYLE MUSSELS WITH LEMONGRASS RECIPE - FOOD …
From foodrepublic.com
SPICY COCONUT LEMONGRASS MUSSELS - TASTETORONTO
From tastetoronto.com
Cuisine ThaiCategory Main DishesServings 2Total Time 25 mins
- Clean the mussels: Soak in ice-cold water and use your fingers to pull and remove the “beards”, scrub the exterior with a clean dish scrubbie. Discard any mussels that have cracked shells or are open. Set aside cleaned mussels over a strainer.
- Start with a cold pan, add in the olive oil and the lemongrass. Turn the heat up to high and when the lemongrass begins to sizzle, cook for 30 to 45 seconds, stirring often.
- Deglaze with white wine and cook until the wine has reduced by half, approximately 1-2 minutes on high heat.
LEMONGRASS COCONUT MUSSELS RECIPE - WOMEN'S HEALTH
From womenshealthmag.com
Servings 4Total Time 15 minsCategory Dinner, Fish, Seafood, SteamedCalories 466 per serving
- Heat oil, garlic, and lemongrass in a Dutch oven on medium-low until sizzling and fragrant, about 3 minutes.
SPICY MUSSELS WITH COCONUT - WALTER PURKIS AND SONS
From walterpurkisandsons.com
LEMONGRASS COCONUT MUSSELS - OFF THE LINE
From offthelinecooking.com
SPICY MUSSELS WITH GINGER AND LEMONGRASS - FOOD & WINE MAGAZINE
From foodandwine.com
SPICY COCONUT LEMONGRASS STEAMED MUSSELS RECIPE - FOOD NEWS
From foodnewsnews.com
SPICY COCONUT MUSSELS WITH LEMON GRASS - RECIPES | LEMONGRASS …
From pinterest.com
ONE-POT LEMONGRASS COCONUT MUSSELS - ASIAN FOOD NETWORK
From asianfoodnetwork.com
COCONUT CURRY MUSSELS WITH LEMONGRASS – THE LOBSTER MAN
From lobsterman.com
THAI-INSPIRED MUSSELS WITH COCONUT MILK AND LEMONGRASS
From cookingchanneltv.com
SPICY COCONUT MUSSELS - SEA FOOD - EASY RECIPE
From tangoandrakija.com
SPICY COCONUT MUSSELS WITH LEMONGRASS RECIPE
From pinterest.com
COOKING.NYTIMES.COM
SPICY COCONUT MUSSELS WITH LEMONGRASS RECIPE | RECIPE
From pinterest.co.uk
STEAMED MUSSELS WITH LEMONGRASS, THAI BASIL, CHILIES, AND …
From rasamalaysia.com
COCONUT, TURMERIC & LEMONGRASS MUSSELS - LIVING NORTH
From livingnorth.com
SPICY COCONUT MUSSELS WITH LEMONGRASS | RECIPE CART
From getrecipecart.com
THAI MUSSELS IN A LEMONGRASS WHITE WINE SAUCE RECIPE
From thespruceeats.com
MUSSELS COOKED IN LEMONGRASS-SCENTED COCONUT MILK - FOOD
From sbs.com.au
MUSSELS WITH COCONUT MILK AND LEMON GRASS - FOOD24
From food24.com
STEAMED MUSSELS WITH CURRY AND LEMONGRASS RECIPES
From foodnewsnews.com
STEAMED MUSSELS WITH COCONUT & LEMON GRASS | ALLRECIPES.COOKING
From allrecipes.cooking
MUSSELS IN LEMONGRASS COCONUT BROTH - EXPERIENCE LIFE
From experiencelife.lifetime.life
LEMONGRASS GINGER STEAMED MUSSELS IN COCONUT BROTH
From lepetiteats.com
MUSSELS IN COCONUT CREAM & LEMONGRASS - JO WILLIAM
From jowilliam.com
COCONUT MILK, LEMONGRASS & CHILLI MUSSELS | GCL.DUNSTER.NL
From gcl.dunster.nl
COCONUT LEMONGRASS MUSSELS - OMEGA SEAFOOD
From omegaseafood.com
THAI COCONUT BUTTER MUSSELS WITH GARLIC LEMONGRASS TOAST.
From halfbakedharvest.com
DINNER FOR TWO: COCONUTTY MUSSELS WITH GINGER, LEMONGRASS, CHILI, …
From seriouseats.com
20 MINUTE SPICY THAI MUSSELS - FLAVOUR AND SAVOUR
From flavourandsavour.com
SPICY LEMONGRASS MUSSEL WITH COCONUT MILK RECIPE
From cookeatshare.com
LEMONGRASS AND COCONUT MILK MUSSELS - SCRUBS TO APRONS
From scrubstoaprons.com
You'll also love