Grilled Mussels With Curry Butter Recipes

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:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small pot, melt butter over medium. Remove from heat and stir in parsley; set aside.
• Working in batches if necessary, place mussels on grill in a single layer. Place lemons, halved and lightly oiled, on grill, cut side down.
• Grill until mussels open and lemons are warmed through and browned, 5 minutes. With tongs, transfer mussels as they open to a large platter. (Discard unopened mussels.) Pour herb butter over mussels; sprinkle with salt and pepper. Serve with lemons.

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.

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.