COCONUT-CURRY MUSSELS
Serve these spicy, brothy mussels with rice for a quick, satisfying weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a large pot with a lid, melt butter over medium-high. Add garlic and ginger and cook until fragrant, 1 minute. Whisk in coconut milk and curry paste and bring to a simmer over high. Add mussels and stir to combine. Cover and reduce heat to medium-high. Cook until mussels open, 5 minutes, stirring once. (Discard unopened mussels). Remove pot from heat and stir in lime juice and cilantro.
Nutrition Facts : Calories 483 g, Fat 24 g, Fiber 1 g, Protein 45 g
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-CURRY MUSSELS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Trim the lemongrass, leaving 6 inches at the root end; discard the tops. Smash the stalks with the flat side of a knife and cut into 1-inch pieces.
- Heat 2 tablespoons vegetable oil in each of 2 large pots over medium-high heat. Add 1 sliced onion to each and cook, stirring, until soft, about 5 minutes. Add half each of the garlic, lemongrass, ginger and curry paste to each pot and cook, stirring, until golden, about 2 minutes.
- Add 1 can coconut milk, 2 tablespoons fish sauce and 1/4 cup water to each pot and bring to a simmer. Divide the mussels between the pots; cover and cook, stirring occasionally, until the mussels open, about 8 minutes. (Discard any that do not open.) Add the juice of 2 limes to each pot, then add the lime halves. Stir 1/2 cup cilantro into each. Serve with bread, if desired.
SPICY STEAMED MUSSELS
Steps:
- Place 4 oregano sprigs, 4 cilantro sprigs and 1 halved jalapeno on a sheet of foil; top with 1 pound cleaned mussels. Scatter 4 tablespoons cut-up butter and 3 sliced garlic cloves over the mussels and drizzle with the juice of 2 limes (add the squeezed limes to the pack as well). Fold up the foil, leaving room for the mussels to open. Grill over high heat until the mussels open, 4 to 5 minutes.
SPICY MUSSELS WITH MEXICAN SEASONINGS
Provided by Florence Fabricant
Categories dinner, one pot, appetizer, main course
Time 50m
Yield 4 main-course servings; 6 to 8 appetizer servings
Number Of Ingredients 10
Steps:
- Scrub and debeard the mussels.
- In a saucepan large enough to hold the mussels with room to spare heat three tablespoons of the oil. Add the onion, scallions and garlic and saute over low heat until tender.
- Add the tomatoes and jalapeno peppers and bring to a simmer. Stir in the mussels and add the wine. Return to a simmer, cover and cook over medium heat until the mussels have opened, about 10 minutes.
- Remove the mussels to individual bowls, discarding any that have not opened. Add the lime juice and coriander to the sauce, pour over the mussels and serve.
Nutrition Facts : @context http, Calories 647, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 3 grams, Protein 56 grams, SaturatedFat 4 grams, Sodium 1313 milligrams, Sugar 6 grams
SPICY COCONUT NOODLES
Make and share this Spicy Coconut Noodles recipe from Food.com.
Provided by Mary M.
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the noodles according to the package directions. Meanwhile, in a large saucepan, over medium heat, combine the coconut milk, tomato paste, chili powder, salt, and chili paste or sauce (if using). Bring to a boil. Reduce heat and simmer for 2 or 3 minutes. Stir in the drained noodles and toss. Divide the noodles among individual bowls. Top with the scallions, sprouts, basil, and coconut (if using).
- Tip.
- To toast shredded coconut, scatter it on a baking sheet and place in a 350 degree Fahrenheit oven until it's golden. 3 to 5 minutes. Watch carefully: it goes from toasted to scorched in seconds.
Nutrition Facts : Calories 437, Fat 21.8, SaturatedFat 18.9, Sodium 659.4, Carbohydrate 57.2, Fiber 3.4, Sugar 4.2, Protein 6.7
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
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