MUSSELS WITH COCONUT CURRY SAUCE
Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.
Categories Wine Shellfish Appetizer Coconut Seafood Mussel Curry White Wine Fall Bon Appétit
Number Of Ingredients 9
Steps:
- Melt butter in heavy large pot over medium heat. Add shallots and curry powder; stir until fragrant, about 1 minute. Add coconut milk, wine, lemon juice and bay leaves; simmer 10 minutes. Add mussels. Increase heat, cover and boil until mussels open, about 6 minutes. Using tongs, place mussels in 4 bowls (discard any mussels that do not open). Boil sauce until slightly thickened, stirring occasionally, about 2 minutes. Season with salt and pepper; discard bay leaves. Spoon sauce over mussels. Sprinkle with parsley.
THAI STEAMED MUSSELS
Delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes.
Provided by MURINMOON
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 21.4 g, Cholesterol 105.9 mg, Fat 24.4 g, Fiber 1.2 g, Protein 48.3 g, SaturatedFat 13.9 g, Sodium 1353.1 mg, Sugar 2.7 g
THAI STEAMED MUSSELS IN COCONUT MILK
This recipe came from the Best Ever 30 Minute Cookbook. I made it for my husband and we just loved it!
Provided by rebecca684
Categories Mussels
Time 17m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 13
Steps:
- Scrub the mussels in cold water. Scrape off any barnacles with a knife, then pull out and discard the fibrous beard visible between the hinge on any of the shells. Discard any mussels that are not tightly closed, or which fail to close when tapped sharply.
- Heat a large wok or pan over high heat and then add the oil. Stir in the garlic, ginger, chillies, and spring onions and stir fry for 30 seconds.
- Grate the rind of the limes into the ginger mixture, then squeeze both fruit and add the juice to the wok with the coconut milk, soy sauce, and sugar. Stir to mix.
- Bring the mixture to a boil, then add the mussels. Return the pan to a boil, cover and cook briskly for 5-6 minutes, or until all the mussels have opened. Discard any unopened mussels.
- Remove the wok from the heat and stir in the chopped cilantro. Season the mussels well with salt and pepper. Ladle into warmed bowls and serve immediately.
Nutrition Facts : Calories 606.6, Fat 33.1, SaturatedFat 21.3, Cholesterol 95.5, Sodium 1796.8, Carbohydrate 33.9, Fiber 4.6, Sugar 12.2, Protein 46.3
MUSSELS STEAMED IN COCONUT MILK, LIME AND CILANTRO
Make and share this Mussels Steamed in Coconut Milk, Lime and Cilantro recipe from Food.com.
Provided by English_Rose
Categories Mussels
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1634.4, Fat 60.6, SaturatedFat 45.7, Cholesterol 191, Sodium 3941.5, Carbohydrate 186.8, Fiber 3.2, Sugar 147.7, Protein 87.4
BLACK MUSSELS STEAMED IN SAFFRON BROTH RECIPE
Steps:
- In a saucepan, over high heat, combine fish stock, saffron and white wine, bring to a boil. Reduce to simmering and let cook for 5 minutes. Set aside.
- In a separate saucepan, over high heat, add the butter and garlic. Cook until the garlic is tender. Add saffron broth and bring to a boil. Add the rest of the ingredients including the mussels and cover.
- When the mussels open up remove the pan from the heat and let it seat for 1 to 2 minutes. Serve in a bowl and garnish with a slice of fresh lemon or lime.
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.
STEAMED MUSSELS IN COCONUT MILK
Adapted from Savoring the Spice Coast of India: Fresh Flavors from Kerala by Maya Kaimal, and found at splendidtable.com.
Provided by evelynathens
Categories Mussels
Time 35m
Yield 8 first-course servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large Dutch oven. Add the onions and fry over medium-high heat until the edges turn light brown. Next add the ginger and continue frying for 1 minute, stirring constantly. Put in the ground masala and stir for another 1 to 2 minutes.
- Add the salt, coconut milk, and 1 cup water and bring to a boil. Now put in the mussels, spooning some of the sauce over them. Cover and steam 7 minutes or until all the shells open. Remove from the heat. Discard any shells that aren't open.
- Sprinkle with the lemon juice and cilantro and stir gently. Spoon the mussels into individual bowls along with some of the sauce. Serve immediately.
Nutrition Facts : Calories 369.1, Fat 23.8, SaturatedFat 13.3, Cholesterol 47.6, Sodium 743.3, Carbohydrate 17.3, Fiber 2.4, Sugar 6.3, Protein 22.7
STEAMED MUSSELS IN THAI CURRY SAUCE
Categories Shellfish Tomato Appetizer Steam Quick & Easy Lemon Lime Basil Mussel Curry Summer Lemongrass Cilantro Bon Appétit
Yield Makes 6 to 8 first-course servings
Number Of Ingredients 12
Steps:
- Bring coconut milk to boil in heavy large saucepan. Reduce heat to medium; add curry paste and whisk until dissolved. Add next 6 ingredients. Simmer uncovered 10 minutes. Strain into bowl.
- Heat peanut oil in large deep skillet over high heat. Add mussels. Sauté 2 minutes. Add strained curry sauce. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open). Transfer to large serving bowl. Sprinkle with tomatoes and cilantro and serve.
- Available at Indian, Southeast Asian, and Latin American markets as well as many supermarkets.
- ** Available at Asian markets and in the Asian foods section of some supermarkets.
MUSSELS IN LIME-COCONUT BROTH
Steps:
- Heat butter in a sauce pan over medium heat. Add shallots and cook until soft, 5 to 7 minutes. Add garam masala, turmeric, bay leaves, and chile pepper and cook until fragrant, about 3 minutes more.
- Add ginger and tomato paste to the saucepan and cook until browned, about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer, about 5 minutes. Taste and adjust salt.
- Add mussels to the saucepan and simmer until all shells open, about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.
Nutrition Facts : Calories 569.6 calories, Carbohydrate 28.2 g, Cholesterol 106.9 mg, Fat 31.6 g, Fiber 2.2 g, Protein 45.7 g, SaturatedFat 21.5 g, Sodium 766.7 mg, Sugar 3.5 g
STEAMED MUSSELS WITH CHIPOLTES AND COCONUT MILK
Categories Onion Sauté Mother's Day Father's Day Dinner Mint Mussel Carrot Summer Cilantro Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium heat. Add onion, carrot and celery and sauté until onion is tender, about 10 minutes. Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes. Stir in mint, cilantro and chilies. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mussels and broth to large bowl and serve.
STEAMED MUSSELS IN COCONUT CURRY SAUCE
Make and share this Steamed Mussels in Coconut Curry Sauce recipe from Food.com.
Provided by Dawn B.
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Keep the mussels refrigerated until you're ready to use. Once ready, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and remove the string (or "beard") by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water.
- Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it's melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Stir in the curry paste and continue to stir until it's distributed throughout the entire pan of onions. Cook for 5 more minutes. Stir in the coconut milk and stock, stirring until it's smooth. Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5 to 6 minutes. Garnish with the sliced green onions. Stir the mussels well so the broth makes it into the shells. Serve immediately with baguettes or thin fries.
Nutrition Facts : Calories 1078.1, Fat 73.6, SaturatedFat 48.3, Cholesterol 189.7, Sodium 1958.1, Carbohydrate 34.3, Fiber 1.5, Sugar 2.8, Protein 73.5
STEAMED MUSSELS WITH CHIPOTLES AND COCONUT MILK
Make and share this Steamed Mussels With Chipotles and Coconut Milk recipe from Food.com.
Provided by lazyme
Categories Mussels
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium heat.
- Add onion, carrot and celery and saute until onion is tender, about 10 minutes.
- Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes.
- Stir in mint, cilantro and chilies.
- Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
- Transfer mussels and broth to large bowl and serve.
Nutrition Facts : Calories 388.6, Fat 23.1, SaturatedFat 14, Cholesterol 49, Sodium 573, Carbohydrate 16.2, Fiber 1.3, Sugar 2.9, Protein 23.5
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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