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.
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.
COCONUT CURRY WITH MUSSELS AND CLAMS
Green curry and shellfish are a classic combination. With ginger and green curry paste, this fragrant curry evokes the flavors of Thailand. This light one-pot dish comes together in just 30 minutes.
Provided by Food Network
Categories appetizer
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a medium Dutch oven over medium-high heat. Add the lemongrass if using, ginger and garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry paste, fish sauce and sugar and cook, stirring, until the sugar dissolves, about 2 minutes.
- Add the coconut milk and bring to simmer. Add the clams and mussels and reduce the heat, cover and simmer until the shells open, 5 to 7 minutes. Discard any unopened shells.
- Stir in the basil, cilantro and lime juice. Divide the mussels and clams between two bowls, spoon the broth over them and serve with crusty bread.
COCONUT-CURRY MUSSELS
Serve these spicy, brothy mussels with rice for a quick, satisfying weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a large pot with a lid, melt butter over medium-high. Add garlic and ginger and cook until fragrant, 1 minute. Whisk in coconut milk and curry paste and bring to a simmer over high. Add mussels and stir to combine. Cover and reduce heat to medium-high. Cook until mussels open, 5 minutes, stirring once. (Discard unopened mussels). Remove pot from heat and stir in lime juice and cilantro.
Nutrition Facts : Calories 483 g, Fat 24 g, Fiber 1 g, Protein 45 g
CURRY-COCONUT MUSSELS BABALU'S
Steps:
- Cook onion, garlic, and ginger in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring frequently, until onion is softened. Stir in wine, juices, curry powder, thyme, saffron, bay leaf, coconut milk, tomato, and sambal oelek, then simmer, uncovered, stirring occasionally, until reduced slightly, about 15 minutes.
- Add cilantro and mussels and cook, covered, over high heat just until mussels open, 3 to 4 minutes (discard any unopened mussels), then season with salt. Serve immediately.
CURRY-COCONUT MUSSELS
Babalu's in St. Louis, Missouri, specializes in Caribbean-influenced food. This is one of their great recipes.
Provided by evelynathens
Categories Mussels
Time 1h
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Cook onion, garlic, and ginger in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring frequently, until onion is softened. Stir in wine, juices, curry powder, thyme, saffron, bay leaf, coconut milk, tomato, and sambal oelek, then simmer, uncovered, stirring occasionally, until reduced slightly, about 15 minutes.
- Add cilantro and mussels and cook, covered, over high heat just until mussels open, 3 to 4 minutes (discard any unopened mussels), then season with salt. Serve immediately.
Nutrition Facts : Calories 1033.9, Fat 68.2, SaturatedFat 42.7, Cholesterol 127.3, Sodium 1338, Carbohydrate 40.5, Fiber 2, Sugar 9.2, Protein 60.2
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