Uncle Bills Curry Mussels Recipes

Steps:

• With a vegetable brush, clean the mussels under cold running water. Pull off and discard any beards. Discard any mussels with a broken shell or those that do not close when sharply tapped. Drain well.
• In a stainless steel or coated-aluminum wok, heat the oil over medium heat. Add the onions and garlic, and stir-fry until the onion is wilted. Add the curry paste and turmeric, and cook, stirring, for about 1 minute, until aromatic. Add the wine, clam juice, lime leaves, and lemongrass. Bring to a simmer and cook for 5 minutes. Remove the limes leaves and discard.
• Add the mussels, cover the wok tightly, and steam over moderate heat for 5 minutes. The mussels will begin to open. Continue cooking until all the mussels have opened; transfer those that opened to a platter and discard any that fail to open. Add the cream and cilantro leaves to the wok, and stir to blend. Pour over the mussels and serve.

Steps:

• In a large saucepan, cook shallots and garlic in simmering wine until translucent.
• Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
• Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.

Steps:

• Heat coconut oil in a pan over medium-high heat. Saute onion in the hot oil until softened, 4 to 5 minutes. Add ginger, green curry paste, lemon zest, and garlic. Stir in coconut milk, fish sauce, water, and lime juice. Bring to a vigorous simmer.
• Place mussels in a steamer above simmering sauce; cook until mussels open, 4 to 5 minutes. Remove mussels from heat and place into a large serving bowl.
• Place cilantro into the sauce mixture and cook just until it turns bright green, 30 to 60 seconds. Pour sauce over mussels and serve.

Steps:

• 1. Preheat a grill or grill pan on medium heat. Whisk together the coconut milk, curry powder, fish sauce, salt, red pepper flakes, lime zest and lime juice in a medium bowl.
• 2. Place 2 large pieces of heavy-duty foil from an 18-inch box on top of each other and put the mussels, garlic and onions on top. Fold the foil pieces upward to form a bowl or packet and pour the coconut milk mixture over the mussels. Close the packet, creating a seamless seal and leaving some space between the mussels and the top of the packet. Place on the grill and cook for 10 minutes, shaking the packet once.
• 3. While the mussels are cooking, brush the bread with the olive oil. Place a sheet of heavy-duty foil on the grill next to the mussels and add the bread slices. Grill until the slices begin to char, flipping halfway through, 2 to 3 minutes.
• 4. Remove the mussels from the grill and open the packet, being careful of steam. Pour the mussels and the liquid into a serving bowl, sprinkle with the cilantro and scallions and serve with the grilled bread.

Steps:

• In a large mixing bowl, sift together 1 1/2 cups all-purpose flour, baking powder, salt and sugar.
• Using a pastry blender, cut in butter until crumbly.
• In another mixing bowl, combine whipping cream, sour cream and baking soda.
• Add beaten eggs and vanilla extract and blend well.
• Add whipping cream mixture in small amounts to flour mixture, alternating with the addition of the remaining 1 1/2 cups of flour, mixing well after each addition until dough is medium soft.
• Roll out dough onto a lightly floured surface and knead several times until it is not sticky to the hands.
• Add more flour if required so the dough does not stick to your hands.
• Break off pieces of dough and roll between your hands to the size of a golf ball.
• On a lightly floured surface, roll the dough balls out to 1/8" thickness and they should be about 4" in diameter.
• Spoon about 1 1/2 tablespoons of your choice of fruit mixture (to follow) onto the center of the dough round.
• Bring edges of dough up towards the center and crimp edges to form a cup, leaving the top open.
• Add 1/2 teaspoon of sugar (if desired) into the open top.
• Place PEROSHKY on a lightly greased baking sheet.
• Bake in preheated 400 F oven for 12 to 15 minutes or until crust is light brown.
• Remove from oven and cool for about 15 minutes.
• Serve with ice cream, sour cream, melted butter or whipped cream.

Steps:

• In a medium size saucepan, measure mung beans, cover with water, cover saucepan and let beans soak overnight.
• To a large frying pan, add oil and bring to high heat.
• In a small mixing bowl, mix together cumin seeds, mustard seeds and turmeric. Add to the frying pan, cover immediately and fry quickly shaking the frying pan until seeds begin to pop; about 1 minute.
• To the frying pan, add crushed tomatoes, garlic, ginger, coriander, cumin, sugar, and salt and cook until mixture bubbles; about 3 to 5 minutes, stirring occasionally.
• Drain mung beans, rinse saucepan and return mung beans to the same saucepan.
• Add 2 cups of water, bring to boil, cover and simmer for about 20 minutes or until beans are tender.
• Drain mung beans and add to the mixture in the frying pan.
• Add cilantro and stir to mix well.
• Serve immediately.
• You can substitute and use red kidney beans, black eyed beans or Garbanzo beans.
• If using canned beans, you do not need to soak them overnight.

Steps:

• Preheat an outdoor grill for high medium-heat and lightly oil grate.
• Whisk together the butter, garlic, curry powder, cumin, and salt in a small bowl.
• Arrange four large sheets of aluminum foil on a flat surface. Divide the mussels into four even portions and place one portion on each piece of foil. Dot the mussels with the curry mixture. Sprinkle the red bell pepper and parsley over the top of each portion. Top each with lime slices. Wrap foil tightly around the portions.
• Cook the packets on the preheated grill until the mussels have opened, 5 to 10 minutes. Discard any mussels which do not open.
• Transfer the mussels to small bowls and garnish each with a lime wedge to serve.

Steps:

• Rinse red and brown lentils in cold water.
• In a medium size saucepan, add lentils and 2 cups of water and bring to boil.
• Reduce heat, cover and simmer for 10 minutes.
• In a medium size cooking pot, add cooked lentils including liquid, black beans including liquid, broth, chicken soup base, cubed potatoes, celery root and bring to boil.
• Reduce heat, cover and simmer for about 10 minutes.
• In the meantime, to a medium size frying pan, add butter, olive oil, chopped garlic and onions and saute' until onions are translucent, about 5 minutes.
• Add onion mixture to soup pot.
• Add soy sauce, black pepper, chili powder, ground cumin, crushed oregano, 4 cups water and bring to boil.
• Add more water if soup is too thick.
• Reduce heat, cover and simmer for about 10 minutes.
• Remove about 1/3 of the soup into a bowl.
• Using an electric blender, blend and return to soup pot.
• Add Sambal Oelek and instant mashed potatoes; stir well to blend.
• Bring soup just to boil.
• Adjust seasonings to taste.
• Serve soup hot.
• NOTE: You can use dried black beans instead of canned.
• You will require 2 cups of dried beans, soak overnight in water.
• Next day, drain and rinse.
• Canned lentils may also be used instead of dried, Will require 1 (19 fluid ounce) can, include liquid.

Steps:

• Process all ingredients in a blender or food processor until smooth, about 2 minutes.
• Store in glass jar with lid in the refrigerator until ready to use.
• Use as required for dipping or as a sauce, spread over your selected food item.
• To give this a curry flavor, add 2 teaspoons of your favorite curry powder.

Steps:

• Combine the cream, curry powder and lemon juice in a small bowl, and mix well. This step enables the curry flavor to develop.
• Melt 1 tablespoon of the butter in a large pot over high heat, and add the shallots, thyme and bay leaf. Stir until wilted. Add the white wine and bring to a simmer. Add the mussels, cover and cook for 2 to 3 minutes, or just until the mussels open. Stir from time to time to assure even cooking. As soon as the mussels are opened, remove them from heat, and strain cooking liquid through a fine sieve into a bowl. Reserve 2 cups of the juice.
• Remove the top shell from each mussel and discard it, leaving the mussel meat attached to its bottom shell. Arrange decoratively on a serving platter, and keep warm.
• In a large saucepan, over medium heat, melt the remaining butter, and whisk in the flour, stirring until the mixture is smooth. Cook briefly; do not brown. Slowly add the 2 cups of reserved cooking juice, whisking constantly. Bring to a rolling boil. Add the cream-and-curry mixture, and combine well. Strain the sauce through a fine sieve. Add salt, and check for seasoning. Ladle the sauce over the mussels, and serve immediately.

Steps:

• Purchase fresh mussels; DO NOT use any mussels that stay open when tapped.
• Scrub mussels with a stiff brush or nylon pad under cold running water.
• Remove beards that are attached to the mussels; discard.
• In a large heavy saucepan, heat oil over medium heat; add onion, garlic and ginger and cook for 3 minutes or until softened, stirring freqently.
• Add curry powder; cook stirring for 30 seconds.
• Pour in wine; bring to simmer over medium-high heat.
• Add mussels; cover and cook for 5 to 7 minutes or until mussels are open, shaking pan occasionally to redistribute mussels.
• With a slotted spoon, remove mussels and keep warm, discarding any that do not open.
• Bring liquid in saucepan to a boil over high heat; boil uncovered for about 3 minutes or until reduced to about 1/2 cup.
• Pour in cream; boil for about 2 minutes or until thick enough to coat spoon.
• Season with salt and pepper to taste.
• Transfer mussels to serving dishes.
• Pour sauce over mussels; sprinkle with coriander and green onions.
• Serve immediately.
• VARIATION: Light Herbed Mussels: In a large saucepan, melt 2 tablespoons of butter over medium-high heat.
• Add and cook 1 finely chopped onion or shallot and 4 large minced garlic cloves for 2 to 4 minutes, or until softened.
• Add 1 1/2 cups of white wine; bring to boil and boil for 4 minutes.
• Add prepared mussels; cover and boil for 4 minutes or until opened, shaking pan occasionally.
• Remove mussels with a slotted spoon to bowls.
• To the saucepan, add 3 tablespoons of chopped green onion, 1 tablespoon of chopped fresh dill and salt and pepper to taste.
• Pour sauce over mussels and serve immediately.

Steps:

• Bring coconut milk, tomatoes, wine, curry paste, and 2 tablespoons basil to a boil in a Dutch oven or other large pot, stirring to incorporate curry paste. Reduce heat and add onion, carrot, and celery; season with salt and pepper.
• Bring liquid to a simmer, cover pot, and cook until vegetables are crisp-tender, about 4 minutes. Using a slotted spoon, transfer vegetables to a medium bowl and set aside.
• Return liquid in pot to a simmer. Add mussels to pot, cover, and cook, shaking pot occasionally, until shells open (discard any mussels that do not open), about 4 minutes.
• Divide mussels and cooking liquid among bowls, top with reserved vegetables, parsley, and remaining 2 tablespoons basil, and serve with bread alongside.