STEAMED MUSSELS WITH LEEKS, GARLIC, THYME, WHITE WINE, AND BUTTER
Steps:
- Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.
CURRIED SQUASH SOUP WITH FRIZZLED LEEKS
Steps:
- Make soup:
- In a large bowl of water wash leeks and drain by lifting leeks from water into a colander. In a heavy kettle cook onion in butter over moderately low heat, stirring until softened. Add leeks and salt to taste and cook, stirring, until softened. Add curry powder and cook, stirring, 1 minute. Add remaining soup ingredients and simmer, covered, 30 minutes, or until vegetables are soft.
- Cool soup slightly and in a blender or food processor purée in batches, transferring as puréed to a bowl. Season soup with salt and pepper. Soup may be made 5 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.
- Make frizzled leeks:
- Cut leeks lengthwise into thin strips. In a bowl of water wash leeks and drain by lifting leeks from water into a colander. Dry leeks very well between layers of paper towels.
- In a saucepan at least 3 1/2 inches deep heat 1 inch oil to 375°F. on a deep-fat thermometer. Working in very small batches fry leeks (oil will bubble up quite high) until golden, about 10 to 15 seconds, transferring with a slotted spoon to paper towels to drain. Season frizzled leeks with salt. Leeks may be fried 1 day ahead and kept in an airtight container at room temperature.
- Serve soup topped with frizzled leeks.
MUSSELS IN CURRY CREAM SAUCE
Mussels steamed in a curry cream sauce, an easy and delicious recipe, you'll love it!
Provided by Kerry
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 55m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 10.7 g, Cholesterol 127.6 mg, Fat 35.5 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 22 g, Sodium 172.3 mg, Sugar 2.2 g
CURRIED MUSSELS
This is a spicy curried dish that my English husband loves! Great as an appetizer or as a main dish. For less spicy/hot, reduce ginger and/or curry paste. Serve with your favorite crusty bread for dipping.
Provided by Soundergirl25
Categories Seafood Shellfish Mussels
Time 35m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 16 g, Cholesterol 74.3 mg, Fat 21.4 g, Fiber 1.5 g, Protein 33.3 g, SaturatedFat 14.7 g, Sodium 869.4 mg, Sugar 1.4 g
More about "curried mussels with butternut squash and leeks recipes"
CURRIED MUSSELS - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS FOOD
From topnaturalrecipes.com
BUTTERNUT SQUASH 101: TIPS, HACKS, AND RECIPES - MSN
From msn.com
ONE-POT MEALS FOR MINIMAL CLEAN UP - FOOD & WINE
From foodandwine.com
ROASTED BUTTERNUT SQUASH AND LEEKS WITH ORANGE …
From abeautifulplate.com
CURRIED MUSSELS | SBS FOOD
From sbs.com.au
CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS RECIPES
From tfrecipes.com
CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS RECIPE | FOOD …
From foodnetwork.cel02.sni.foodnetwork.com
CURRIED MUSSEL AND BUTTERNUT SQUASH SOUP - PEI …
From peimussel.com
CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS RECIPE - EAT YOUR …
From eatyourbooks.com
CURRIED MUSSELS RECIPE | BON APPéTIT
From bonappetit.com
CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS FOOD - HOME …
From homeandrecipe.com
CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS
From punchfork.com
CURRIED MUSSEL AND BUTTERNUT SQUASH SOUP - PEI MUSSELS - ATLANTIC …
From canadiancove.com
CURRIED MUSSELS IN WHITE ALE RECIPE - SANG YOON - FOOD & WINE
From foodandwine.com
CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS – RECIPES NETWORK
From recipenet.org
CURRIED BUTTERNUT SQUASH WITH PANCETTA AND LEEKS | MCCORMICK
From mccormick.com
STEAMED MUSSELS WITH CURRY, LEEKS AND SAFFRON RECIPE
From deliciousmagazine.co.uk
31 DREAMY CREAMY SOUPS AS GOOD AS A HUG IN A BOWL - MSN
From msn.com
MUSSELS WITH LEEKS, CIDER AND CLOTTED CREAM RECIPE
From greatbritishchefs.com
17 HIGH-FIBER VEGETARIAN SOUP RECIPES - MSN
From msn.com
BEST CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS RECIPES
From recipert.com
You'll also love