Steamed Mussels With Chilli And Coriander Recipes

Steps:

• Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.

Steps:

• In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
• Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

Steps:

• Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
• Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
• Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
• Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.

Steps:

• Pick through the washed mussels making sure that they are all tightly closed and all of the beards have been removed.
• Heat a large Dutch oven over medium heat and add the vegetable oil. When the oil is hot, add the onions, garlic, and ginger and saute until translucent but not brown, about 5 minutes. Add the chiles, curry powder, and coriander and cook for 2 more minutes. Add the wine and the water and bring to a boil.
• Once the mixture is boiling, add the mussels and cover. Steam the mussels for about 6 to 8 minutes, stirring occasionally, until they have all opened.
• Remove the mussels from the heat and discard any that are not open. Place the mussels in a large serving platter, cover to keep warm. Return the pan to the heat, add the cream, season with pepper, to taste, and bring to a simmer. Add the cilantro, scallions, lime zest and juice. Pour the liquid over the top of the mussels.
• Preheat a grill pan to medium-high heat. Drizzle the bread with olive oil and grill 1 minute per side. Serve with the steamed mussels.

Steps:

• Make a paste from the chilies, garlic and coriander using a mortar or small food processor.
• Stir fry this paste in a wok or frying pan with the oil for about one minute, use a pan you have a lid for and large enough to hold the mussels.
• Add the oyster and fish sauce, stir and then add the stock and the mussels.
• Cover and cook on a medium heat, or until the mussels have opened and are cooked.
• Taste the sauce or it needs extra fish sauce or water.
• Stir in the basil, arrange the mussels on a dish, discard any mussel that has not opened and pour the sauce over them.

Steps:

• Combine the olive oil, garlic, scallions, and salt in a large sauté pan over medium-high heat, and sauté until the garlic starts to brown slightly, 2 to 3 minutes. Add the red pepper flakes, mussels, white wine, and passata and bring to a boil. Reduce the heat to medium, cover the pan, and steam the mussels for 3 minutes. Uncover the pan to check for doneness; if all but a few mussels have opened, discard those that did not open. If many mussels remain unopened, steam them another minute. Turn off the heat, add the basil, chives, and oregano, and stir to combine.
• Spoon the mussels into four large bowls or soup plates, dividing them evenly, and ladle the broth over and around the mussels. Cut each crostono in half diagonally, place the two halves on the side of each plate or bowl, and serve.
• Suggested Wine Pairing
• Bianco d'Alcamo (Sicily)

Steps:

• In a heavy stainless steel or enameled kettle steam the mussels in the wine covered over high heat shaking the kettle once or twice, for 4 to 6 minutes, or until the shells have opened. Discard any unopened shells. Transfer the mussels with a slotted spoon to jelly-roll pans, reserving the mussel liquor, discard the top shells, and release the the mussels from the bottom shells, leaving them in the shells. Chill the mussels, covered loosely with dampened paper towels and wrapped in plastic wrap, for at least 2 hours or overnight. Strain the reserved mussel liquor through a fine sieve lined with a double thickness of rinsed and squeezed cheesecloth into a small bowl.
• In a large stainless steel or enameled skillet cook the onions in the oil over moderate, stirring, until they are softened, add the garlic, and cook the mixture, stirring, stirring until the garlic is softened. Add the cumin and cook the mixture over moderately low heat, stirring, for 1 minute. Add the tomatoes and 3/4 cup of the strained mussel liquor, bring the liquid to a boil, and simmer the mixture, stirring for 10 minutes, or until it is thickened slightly. Stir in the chili peppers, the scallion, and salt and pepper to taste, let the sauce cool, and stir in the minced coriander.
• Spoon the sauce over the mussels, arrange the mussels decoratively on platters, and garnish the platters with the coriander leaves if desired. (The mussels with the sauce may be prepared up to 1 day ahead and kept covered and chilled.)

Steps:

• Put the onion, garlic, chili peppers, coconut milk, fish sauce, lime juice and cilantro into a large saucepan. Bring to the boil and cook for about 8 minutes or until the onions are cooked.
• Check that all the mussels are tightly closed. If one is open, tap it - if it closes it's good, but if any stay open, throw those ones out.
• When the onions are cooked in the saucepan, throw in all the good mussels, put the lid on and cook until the mussels are widely open.
• Serve the mussels in their shells with the broth and some garlic bread.