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.
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
MONK'S MUSSELS IN THAI CURRY SAUCE
There is this cool little Belgian Bar in Philadelphia's Center City that serves like a million different beers and the best mussels I've ever had. Here's how to make them! 6 servings would be as an appetizer.
Provided by CHRISSYG
Categories Asian
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- **you can substitue one tablespoon mashed anchovy or paste diluted w/ sherry or wine if you don't have fish sauce.
- Sautee garlic, lemongrass and ginger in oil for about two minutes, until fragrant but not browned.
- Whisk in the rest of the ingredient except the mussels and about half of the cilantro and half of the basil.
- Bring to a light simmer about 3-4 minutes
- Add the mussels, stir and cover)
- Cook about 4-5 minutes until mussels open (throw away any that don't open after 5 mins of cooking).
- Remove mussles from the broth and into a large serving bowl, Strain broth over top of the mussels and sprinkle with remaining cilanto.and basil.
- Serve with some nice crusty bread and Belgian Fries with Bourbon dipping sauce!
Nutrition Facts : Calories 467.4, Fat 33.2, SaturatedFat 25.2, Cholesterol 64.9, Sodium 1226.2, Carbohydrate 14.8, Fiber 0.6, Sugar 1.2, Protein 30.6
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.
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.
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.
THAI-BELGIAN MUSSELS AND CLAMS
This is kind of a cross between Curried Thai Mussels and Belgian Mussels steamed in Witbier. When the recipe is done, serve it up in the pot with a ladle, traditionally, or thicken the sauce and toss it with pasta to add some carbs to the dish. This is designed for two, but can easily be multiplied for more people. Enjoy.
Provided by Pangaea
Categories Mussels
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Soak shellfish in cold water with salt for 30 minutes.
- Heat oil in a large stock pot and add garlic and shallots, cooking until translucent.
- Remove from heat and add all ingredients, except shellfish and basil/cilantro, whisking together until evenly combined.
- Boil for 5 minutes.
- Reduce to simmer, add shellfish and cover.
- After 5 minutes or so, the shellfish should start to open and it's ready to eat.
- Toss in the fresh basil or cilantro just before serving.
Nutrition Facts : Calories 331.6, Fat 12.3, SaturatedFat 1.9, Cholesterol 78.5, Sodium 910.8, Carbohydrate 16.4, Fiber 0.2, Sugar 0.5, Protein 33.6
THAI SHRIMP AND CLAM CURRY
This sweet-hot Thai recipe can be made with shrimp or chicken and cooks up in minutes. Increase chile sauce and ginger for spicier flavor. Serve in shallow bowls over steamed brown rice.
Provided by Susan Forbes Marden
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat peanut oil in a large saucepan over medium-high heat. Add onion and red bell pepper; saute until softened, about 4 minutes. Reduce heat to medium. Add ginger and garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in red chile paste and coconut milk. Add the clams and simmer until flavors combine, 3 to 5 minutes. If curry appears too thick, stir in chicken broth.
- Finely grate zest from the lime. Stir half of the zest into the curry along with fish sauce and brown sugar. Squeeze some lime juice into the curry. Stir in half of the basil and shrimp; simmer curry until shrimp are opaque and cooked through, 5 to 10 minutes. Thin the curry with more chicken broth if needed.
- Scoop clams out of the curry, draining their juice back into the saucepan, and discard. Mix in remaining lime zest and basil before serving.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 13.4 g, Cholesterol 97.4 mg, Fat 28.6 g, Fiber 3.1 g, Protein 14 g, SaturatedFat 19.9 g, Sodium 291.4 mg, Sugar 5.1 g
FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH
The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.
Provided by David Tanis
Categories quick, seafood, soups and stews, appetizer, main course
Time 30m
Yield 2 main course or 4 appetizer servings
Number Of Ingredients 16
Steps:
- Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
- Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
- Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
- Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.
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