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 CURRY MUSSELS
This recipe comes the The Santa Fe Cafe in Seattle. You can make this dish as spicy as you like, or mild if you prefer, and it's still good.
Provided by Geema
Categories Mussels
Time 51m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium heat.
- Add the tomatoes, garlic and ginger, sauteeing until garlic is tender, about 2 minutes.
- Pour in the coconut milk, then the curry paste, 4T chopped cilantro and the salt.
- Simmer for just 4 minutes to blend the flavors.
- Add mussels.
- Cover and cook about 5 minutes until the mussels are opened.
- Remember to discard any mussels that are not opened!
- Place broth and mussels in soup bowls-- 6 first course or 4 main course.
- Serve with crusty bread to dunk in the delicious broth.
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.
CLAMS AND MUSSELS IN THAI CURRY SAUCE
From Food Network Magazine, November 09. I love mussels, and I love curry, so this has got to be a winner. I changed the recipe a bit to cut down on the heat, feel free to add more chile and curry paste if you like it spicier. This serves four as a main course, or 6 as a starter.
Provided by IngridH
Categories Mussels
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, heat the oil over medium high heat.
- Add the ginger, garlic, and chile and stir fry until fragrant.
- Add the curry paste and ketchup and fry until they start to brown.
- Add the lime juice and water. Cover and bring to a boil.
- Add the clams. Cover and cook until they start to open, 3 minutes or so.
- Add the mussels, recover, and cook until they open slightly, about 3 more minutes.
- Add the red bell pepper, half the cilantro and basil. Stir to combine.
- Cover and cook for another 2 minutes, until the pepper starts to get tender.
- Remove the shellfish to a serving bowl, discarding any that did not open. Ladle the broth over the top, then sprinkle with the remaining cilantro and basil.
- Serve with lime wedges for squeezing, and french bread to sop up the broth.
Nutrition Facts : Calories 351.9, Fat 12.8, SaturatedFat 1.9, Cholesterol 83.4, Sodium 1022.2, Carbohydrate 24, Fiber 2.1, Sugar 9.3, Protein 35.9
THAI RED CURRY MUSSELS
Provided by Bobby Flay
Categories appetizer
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 10
Steps:
- Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.
SPICY THAI STEAMED MUSSELS
Steps:
- Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3 cup. In an 8-quart kettle boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat, stirring, 2 minutes. Add mussels, tossing to combine. Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.) Chop cilantro and toss with mussels.
- Serve mussels with lime wedges.
MUSSELS WITH THAI RED CURRY
Categories Fruit Garlic Ginger Herb Shellfish Tomato Appetizer Quick & Easy Dinner Coconut Seafood Mussel Curry Fall Cilantro Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 as a first course
Number Of Ingredients 9
Steps:
- Melt 1/4 cup butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to blend flavors. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.
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- Heat the oil in the saucepan. Add the shallots and cook over moderately high heat, stirring, until browned, about 7 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the curry paste and cook, stirring, for 3 minutes. Pour in the mussel broth, stopping when you reach the grit, and simmer until slightly reduced and flavorful, about 4 minutes.
- Add the coconut milk, sugar, fish sauce and lime juice to the sauce and simmer over moderate heat until slightly thickened, about 4 minutes. Season with salt and pepper, add the mussels and simmer until heated through, about 2 minutes. Ladle the stew into a large bowl. Serve at once one the rice, passing the cilantro, scallions and lime sections at the table.
THAI CURRY MUSSELS - COOK SMARTS
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- Heat a Dutch oven over medium-high heat. Add cooking oil and then onions to heated oil. Saute until tender, 3 to 4 minutes. Add curry paste and saute until fragrant, about 1 minute (note: if you like spice, use the higher end of the range for curry paste).
- Add mussels, coconut milk, stock, and soy sauce. Cover and cook for 6 to 8 minutes until mussels have opened up.
- While mussels cook, heat a wok with sesame oil over medium heat. Add broccoli and zucchini and saute until lightly browned, 3 to 4 minutes. Add water and garlic and continue to saute until vegetables are tender and water has cooked off, 3 to 4 minutes more.
THAI COCONUT CURRY MUSSELS - ASIAN TEST KITCHEN
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- Heat pan to medium heat. Add coconut oil, garlic, and ginger/lemongrass. Stir for 30 seconds to bloom flavors.
- Add mussels to the pot. Stir occasionally to make sure all mussels get access to the hot coconut milk. Serve once mussels have opened. This may take 5-7 minutes, depending on how large your pot is. Discard any mussels that have not opened.
MUSSELS IN A THAI RED CURRY SAUCE - A TASTY KITCHEN
THAI CURRY MUSSELS & CLAMS - FOODLAND
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- Preheat barbecue to high. In a large aluminum roasting pan, combine tomatoes, cooking sauce, coconut milk and lime juice. Season lightly with salt and pepper.
- Place mussels and clams in a single layer in pan; cover tightly with foil. Place on grill, close lid and cook until shellfish open, 12 to 15 min. Remove roasting pan from grill. Discard any closed shellfish.
- Spoon mussels and clams onto a large serving platter or into a bowl; spoon sauce overtop and garnish with green onions.
THAI GREEN CURRY MUSSELS RECIPE | EASY SEAFOOD DINNER
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- Heat 10-inch sauté pan with a lid. Add coconut oil and the green curry paste and sauté for 1 minute.
- Pour in coconut milk, soy sauce, fish sauce, and Swerve. Cover the saucepan with a lid and cook for 10 minutes until the eggplant is cooked through.
RECIPE: MUSSELS WITH KETO THAI CURRY BROTH – KETO-MOJO
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- Discard any mussels with cracked shells. Fill a bowl with cold water, swirl in 1 tablespoon salt, and add the mussels. Set aside.
- In a large pot over medium heat, warm the coconut oil until shimmering. Add the shallot and 1/8 teaspoon salt. Cook, stirring often, until the shallots are just softening and fragrant, 2 to 3 minutes. Add the curry paste and cook, scraping the paste around the bottom of the pan until aromatic, 2 minutes.
- Turn the heat to medium-high, add the coconut milk, sweetener, and fish sauce. Cook until simmering, 2 to 3 minutes.
THAI RED CURRY MUSSELS RECIPE - THE BLACK PEPPERCORN
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- Clean the mussels by running them under cold water. Remove the beards and check to see if there are any mussels that need to be discarded. To check for dead mussels look for any that are open. Squeeze the open mussel shut and then release. If the mussel is still alive, it should close up again. If you do this a couple times and there is no response from the mussel and it remains open, throw it away.
- In a large saucepan, heat the oil at a medium high temperature. Add the shallots and cook until soft. Add the garlic and Thai chili peppers and cook for 2 minutes.
- Stir in the red curry paste, coconut milk, brown sugar, fish sauce and lime juice. Bring the sauce to where it is just starting to boil.
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#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #main-dish #seafood #asian #thai #stove-top #spicy #mussels #shellfish #taste-mood #equipment
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