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
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
MUSSELS IN GREEN SAUCE MADRID (MEJILLONES EN SALSA VERDE MADRID)
This is a wonderful appetizer for 4 people, or a main dish for 2 people. The original recipe came from a wonderful Spanish restaurant in Baltimore many years ago.
Provided by Alan Leonetti
Categories Mussels
Time 28m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Scrub the mussels under the faucet and remove the beards, and then set aside.
- In a 6 quart saucepot place butter, flour, wine, lemon juice and clam juice and bring to a boil over high heat. Add the mussels and return to a boil. Reduce heat to low and simmer covered 3 minutes or until mussels are opened. With a slotted spoon remove mussels to 2 or 4 deep serving bowls or dishes and set aside.
- Place the liquid into a blender or food processor and add the parsley, garlic cloves, shallot, salt and pepper and blend well. Pour the sauce over the mussels and serve with a French or Italian bread to sop up the wonderful sauce.
Nutrition Facts : Calories 639.7, Fat 50.5, SaturatedFat 30, Cholesterol 175.8, Sodium 1143.5, Carbohydrate 17.6, Fiber 0.6, Sugar 1.6, Protein 24.6
STEAMED MUSSELS WITH GARLIC AND PARSLEY
This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.
Provided by David Tanis
Categories easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
- Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
- Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams
MUSSELS IN GREEN SAUCE
I first got this recipe a couple of years ago from my son's school cookbook project. It's been a cheap and filling meal that always makes splash with friends and family.
Provided by Norelllaura1
Categories Mussels
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In large heavy-bottomed pot combine the garlic, parsley and olive oil over medium-high heat and sautee until garlic is almost brown.
- Add water and mussels, cover and steam until mussels open.
- Remove mussels and add cornstarch to thicken broth.
- Replace mussels in sauce.
- Serve over fettucine noodles with fresh parm.
- cheese and garlic bread.
Nutrition Facts : Calories 290.9, Fat 15.3, SaturatedFat 2.4, Cholesterol 63.7, Sodium 653.4, Carbohydrate 9.6, Fiber 0.2, Sugar 0.1, Protein 27.4
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