Mussels In Green Curry Sauce Recipes

MUSSELS IN GREEN CURRY SAUCE

Is there anything more comforting than a bowl of mussels with a warm, luscious sauce? The mussels come together in no time, but don't lack any flavor in this delicious recipe. That's because as the mussels cook, they release their own liquid, which is packed with flavor from the ocean. Don't forget the bread! You'll want to soak up all of this curry sauce.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Mussels in Green Curry Sauce image

Steps:

Remove any hairy beards from the mussels. Discard any mussels that are open and don't close after being tapped. Add the mussels to a medium bowl and cover with cold water; stir with your hand to remove any sand. Drain and set aside.
Preheat the broiler. Place the baguette slices on a baking sheet and broil until golden brown, 2 to 3 minutes.
Meanwhile, heat the coconut oil in a large pot or Dutch oven over medium-high heat. Stir in the ginger, cilantro stems and the white parts of the bok choy. Cook until slightly softened, 3 to 5 minutes. Add the curry paste and lime zest. Stir to coat the vegetables, about 2 minutes. Add the coconut milk, fish sauce, sugar and 1/2 cup water. Bring to a simmer and add the mussels. Cover and cook until the mussels open, 5 to 7 minutes (discard any unopened mussels). Uncover and reduce the heat to low. Add the green parts of the bok choy and half of the cilantro leaves. Toss to wilt slightly.
Divide the mussels and sauce among shallow bowls and top with the remaining cilantro leaves. Serve with lime wedges and the toasted baguette slices.

Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 14 grams, Cholesterol 48 milligrams, Sodium 1226 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Sugar 4 grams, Protein 26 grams

Ingredients

2 pounds mussels
8 baguette slices, cut on an angle
2 tablespoons coconut oil
1 tablespoon minced fresh ginger
1 cup fresh cilantro leaves, plus 2 tablespoons finely chopped stems
2 heads baby bok choy, white and green parts separated, roughly chopped
2 tablespoons green curry paste
Grated zest of 1 lime, plus lime wedges for serving
2/3 cup coconut milk
4 teaspoons fish sauce
1 teaspoon sugar

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

Mussels with Coconut Curry Sauce image

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.

Ingredients

2 tablespoons (1/4 stick) butter
1/4 cup chopped shallots
2 tablespoons Madras curry powder
1 14-ounce can unsweetened coconut milk
1 1/2 cups dry white wine
3 tablespoons fresh lemon juice
2 small bay leaves
2 pounds black mussels, scrubbed, debearded
Chopped fresh parsley

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

Mussels in Curry Cream Sauce image

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

Ingredients

½ cup minced shallots
2 tablespoons minced garlic
1 ½ cups dry white wine
1 cup heavy cream
1 teaspoon curry powder
32 mussels - cleaned and debearded
¼ cup butter
¼ cup minced parsley
¼ cup chopped green onions

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