MUSSELS IN CURRY CREAM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the butter in a large Dutch oven or pot over medium-high heat. Add the curry powder and cook, stirring, 30 seconds. Add the onion, celery, shallots, garlic, 1/2 teaspoon salt, and pepper to taste; cook until the vegetables are translucent, 4 to 5 minutes. Add the wine and 1/4 cup water and bring to a boil over high heat. Stir in the mussels; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. Transfer the open mussels to a bowl using a slotted spoon (discard any that do not open). Cover the bowl and set aside.
- Add the cream to the pot with the cooking liquid and vegetables; bring to a boil and cook until reduced by half, 5 to 8 minutes. Stir in the cognac and lemon juice. Return the mussels to the pot and stir to coat with the sauce. Serve with the lemon wedges and toasted baguette slices.
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.
THAI RED CURRY MUSSELS
Provided by Bobby Flay
Categories appetizer
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 10
Steps:
- Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.
CURRIED MUSSELS
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the cream, curry powder and lemon juice in a small bowl, and mix well. This step enables the curry flavor to develop.
- Melt 1 tablespoon of the butter in a large pot over high heat, and add the shallots, thyme and bay leaf. Stir until wilted. Add the white wine and bring to a simmer. Add the mussels, cover and cook for 2 to 3 minutes, or just until the mussels open. Stir from time to time to assure even cooking. As soon as the mussels are opened, remove them from heat, and strain cooking liquid through a fine sieve into a bowl. Reserve 2 cups of the juice.
- Remove the top shell from each mussel and discard it, leaving the mussel meat attached to its bottom shell. Arrange decoratively on a serving platter, and keep warm.
- In a large saucepan, over medium heat, melt the remaining butter, and whisk in the flour, stirring until the mixture is smooth. Cook briefly; do not brown. Slowly add the 2 cups of reserved cooking juice, whisking constantly. Bring to a rolling boil. Add the cream-and-curry mixture, and combine well. Strain the sauce through a fine sieve. Add salt, and check for seasoning. Ladle the sauce over the mussels, and serve immediately.
Nutrition Facts : @context http, Calories 648, UnsaturatedFat 14 grams, Carbohydrate 21 grams, Fat 39 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 21 grams, Sodium 1125 milligrams, Sugar 3 grams, TransFat 0 grams
MUSSELS WITH CURRY CREAM SAUCE
Make and share this Mussels with Curry Cream Sauce recipe from Food.com.
Provided by GinnyP
Categories Mussels
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place a thin coat of olive oil in a pan over high heat.
- Add shallots, garlic, and curry powder and cook~~Without Browning~~.
- Add white wine.
- Bring to a boil; add mussels and cover.
- Cook until the mussels have opened.
- Then add creme fraiche and stir to incorporate.
MUSSELS WITH CURRY CREAM SAUCE
Make and share this Mussels With Curry Cream Sauce recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the mussels in a saucepan with the wine and place over a high heat.
- Bring to the boil and cook, stirring, until all the mussels have opened.
- Strain the cooking liquid into a jug through a fine sieve.
- Discard any mussels that have not opened fully.
- Return the mussels in their shells to the pan.
- Cover and set aside.
- Melt the butter in another saucepan.
- Add the carrot and onion and cook over a low heat for 2 minutes or until softened but not browned.
- Add the sultanas, curry powder, and tomato puree.
- Cook, stirring, for one minute.
- Gradually stir in the strained mussel liquid.
- Peel the apple, cut it into wedges and add to the sauce.
- Simmer gently for five minutes.
- Add the cream.
- Pour the sauce over the mussels and heat through gently.
- Serve at once with some crusty bread to mop up the juices.
MUSSELS WITH THAI RED CURRY
Categories Fruit Garlic Ginger Herb Shellfish Tomato Appetizer Quick & Easy Dinner Coconut Seafood Mussel Curry Fall Cilantro Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 as a first course
Number Of Ingredients 9
Steps:
- Melt 1/4 cup butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to blend flavors. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.
GRILLED MUSSELS WITH CURRY BUTTER
Mussels are topped with a rich curry butter, sealed in foil packets, and grilled until done in this terrific recipe. They're so delicious! I serve these as an appetizer with warm, crusty bread for dunking followed by a big green salad topped with grilled chicken or shrimp for an easy summertime meal.
Provided by Diana S.
Categories Seafood Shellfish Mussels
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high medium-heat and lightly oil grate.
- Whisk together the butter, garlic, curry powder, cumin, and salt in a small bowl.
- Arrange four large sheets of aluminum foil on a flat surface. Divide the mussels into four even portions and place one portion on each piece of foil. Dot the mussels with the curry mixture. Sprinkle the red bell pepper and parsley over the top of each portion. Top each with lime slices. Wrap foil tightly around the portions.
- Cook the packets on the preheated grill until the mussels have opened, 5 to 10 minutes. Discard any mussels which do not open.
- Transfer the mussels to small bowls and garnish each with a lime wedge to serve.
Nutrition Facts : Calories 299.4 calories, Carbohydrate 15.3 g, Cholesterol 86.5 mg, Fat 14.1 g, Fiber 2 g, Protein 28 g, SaturatedFat 6.5 g, Sodium 788.5 mg, Sugar 2.1 g
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RED CURRY MUSSELS RECIPE | BON APPéTIT
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4.1/5 (18)Estimated Reading Time 1 minServings 4
- Bring coconut milk, tomatoes, wine, curry paste, and 2 Tbsp. basil to a boil in a Dutch oven or other large pot, stirring to incorporate curry paste. Reduce heat and add onion, carrot, and celery; season with salt and pepper.
- Bring liquid to a simmer, cover pot, and cook until vegetables are crisp-tender, about 4 minutes. Using a slotted spoon, transfer vegetables to a medium bowl and set aside.
- Return liquid in pot to a simmer. Add mussels to pot, cover, and cook, shaking pot occasionally, until shells open (discard any mussels that do not open), about 4 minutes.
- Divide mussels and cooking liquid among bowls, top with reserved vegetables, parsley, and remaining 2 Tbsp. basil, and serve with bread alongside.
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