THAI MUSSELS & PRAWNS
Give shellfish a Thai makeover with chilli, ginger, lemongrass and coconut milk. Try it as a starter or fish course when hosting a romantic dinner for two
Provided by The Gills Gals
Categories Dinner, Lunch, Main course, Starter, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Blitz half the red chilli, the coriander stalks, garlic, ginger and coconut milk in a blender.
- Pour the coconut milk mixture into a saucepan, add the lemongrass and cook over a medium heat for 5 mins. Turn up the heat, add the prawns and mussels, then cover and cook for 4 mins - the prawns should be pink and the mussel shells should be open (discard any that have not opened). Remove the lemongrass and discard.
- Divide the shellfish and broth between two serving bowls and squeeze over some lime. Chop the coriander leaves and sprinkle over the top along with the rest of the chilli. Serve with slices of crusty bread to soak up the broth.
Nutrition Facts : Calories 476 calories, Fat 36 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium
SHRIMP AND MUSSEL THAI NOODLE BOWL
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 22
Steps:
- To prepare the sauce, simmer the chicken broth, onion, ginger, lemon grass, lime leaves, and lime juice together until the liquid is reduced by half. Then, add fish sauce, coconut milk, curry paste, and paprika; cook for 10 minutes.
- Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess. Heat peanut oil in a skillet until very hot. Add the coated shrimp to the hot oil and cook about 2 minutes each side. Add the mussels, asparagus tips, and shiitakes. Cook for 2 minutes just until heated through. Strain the sauce over the shellfish and vegetables. Poach the Udon noodles in hot salted water, drain and place in a warm bowl. Add the shellfish sauce. Top with pea tendrils, herbs, cashews, and sprouts.
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 STYLE MUSSELS, SHRIMP, OR FISH
I have made this using all three of the above seafood (separately) and I love the New Zealand mussels the best, but any of those are really good. Serve over rice, I use brown Basmati.
Provided by nsomniak6
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat peanut oil in a 12" skillet on Med heat. Add sesame oil, onions, pepper, carrots and sauté about 5 minutes.
- Add squash and zucchini and sauté another 2-3 minutes.
- Add garlic and cook 30 seconds.
- Add curry paste, curry powder, cumin and kaffir leaves or lime zest and stir to combine.
- Add fish sauce and brown sugar and stir to combine.
- Stir in coconut milk and bring to a boil.
- Lower the heat and simmer for 5 minutes.
- Add the seafood, cover, and cook, shake the pan occasionally. Cook until the mussels are open if you are using them, discard any that have not opened. If you are using shrimp cook until they turn pink. If using fish, cook until fish easily flakes.
- Stir in 1/4 cilantro and remove from heat.
- Allow to sit for about 1 minute. Spoon over rice or ladle into bowls and garnish with remaining cilantro.
- Serve with lime wedges.
Nutrition Facts : Calories 275.6, Fat 19.6, SaturatedFat 13.8, Cholesterol 21.2, Sodium 712.5, Carbohydrate 15.9, Fiber 2, Sugar 7.6, Protein 12
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.
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