Spicy Green Mussels Recipes

Steps:

• To make a green curry paste, put cilantro, ginger, garlic, chiles, coconut, fish sauce, salt, sugar and lemon grass in a blender or food processor. Blend to a coarse paste, adding a little ice water if necessary.
• Rinse the mussels under cold water and remove the beards. Discard any mussels with broken shells, as well as any that are not tightly closed.
• Melt the butter in a heavy-bottomed soup pot over a medium-high flame. Add the mussels and stir well to coat. Raise the heat to high, add the broth or water, and put on the lid. Cook for 2 minutes.
• Add 1/2 cup of the green curry paste, stir well, and continue cooking for 4 to 5 minutes, until all of the mussels have opened. Sprinkle with the scallions.
• Bring the pot to the table and serve in wide soup bowls, ladling some of the broth over the mussels, along with a squeeze of lime juice. Pass the remaining green curry paste separately, if desired.

Steps:

• In a large pot, melt the butter in the oil over medium heat. Add the garlic and onions and season with a pinch of salt and a few grinds of pepper. Sauté until softened, about 5 minutes. Add the yogurt and whisk until smooth. Raise the heat to medium high and slowly whisk in the stock and lemon juice. Bring to a simmer. Immediately add the mussels and cover. Cook until the mussels have opened up, 6 to 8 minutes. Discard any mussels that do not open.
• While the mussels are cooking, pile the cilantro, dill, mint, parsley, tarragon, scallions and lemon zest on a cutting board and roughly chop a little more.
• Give the mussels a stir, add the herb-zest mixture and stir again. Serve hot with crusty bread to dunk into the cooking liquid.

Steps:

• In a non-reactive saucepan, coated with the canola oil over medium-high heat, saute the jalapenos, garlic, shallots, green papaya, and lemongrass until the shallots are soft, about three minutes. Add the mussels, tomatoes, wine, fish sauce, lime juice, butter, cilantro, and Thai basil. Allow the mixture to simmer covered, until all the mussels have opened, about 4 to 5 minutes.
• Immediately pour the mussels with broth into a large bowl and garnish with the scallion greens. Beverage: Gewurtztraminer

Steps:

• Scrub mussels, remove beards.
• Heat oil in a wok or large frying pan, stir fry garlic and ginger until fragrant, add syrup, sauces, stock and juice, bring to the boil.
• Add mussels, reduce heat and simmer, covered, about 5 min's or until mussels open (discard any that don't).
• Remove mussels from pan, cover to keep warm.
• Return stock mixture to a boil. Add remaining ingredients to wok; stir fry until greens are just wilted.
• Return mussels to wok, stir fry until heated through.
• Accompany with steamed Jasmine rice if desired.

Steps:

• Cook bacon in pot (a.k.a. boiler) over medium heat, stirring occasionally, until brown and crisp, 5-8 minutes. Add onions and fennel and cook, stirring occasionally, until lightly golden and tender, 8-10 minutes. Add wine, salt, and 15 quarts cold water; cover pot and bring stock to a rolling boil. Cook 30 minutes.
• Stir chili-garlic sauce and Old Bay into stock; increase heat to high. Place potatoes in basket insert and carefully lower into pot. Cover pot and return stock to a boil; cook 10 minutes. Add lobsters, mussels, clams, and corn to basket, cover, and return to a boil, about 5 minutes. Add shrimp, turn off heat, and let sit, covered, until just cooked through, about 5 minutes. Stir in 16 cups ice water and let sit, covered, 15 minutes to infuse. Meanwhile, whisk chiles, lime zest, lime juice, oil, vinegar, and sugar in a small bowl. Let sauce sit at room temperature 30 minutes to let flavors meld.
• Carefully lift out basket and place on a rimmed baking sheet. Arrange potatoes, corn, lobsters, clams, mussels, and shrimp on several layers of newspapers to absorb excess moisture; discard stock. Stir basil and mint into sauce and serve alongside seafood and vegetables.

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.

Steps:

• Scrub the mussels under the faucet and remove the beards and then set aside.
• In a 6 quart saucepot place butter, wine, lemon juice and water and bring to a boil over high heat.
• Add the mussels and return to a boil.
• Reduce heat to low and simmer, covered, 3 minutes or until mussels are opened.
• With a slotted spoon remove mussels to 4 deep serving dishes and set aside.
• Place the liquid into a blender or food processor and add the parsley, garlic cloves, shallot, salt and pepper and blend well.
• Pour the sauce over the mussels and serve with a crusty bread, so that you can dip the bread into the sauce.