THAI-INSPIRED MUSSELS WITH COCONUT MILK AND LEMONGRASS
A big pot of mussels is ALWAYS a win, win, win to me! There are LOTS of directions you can go in terms of flavor profiles-and to top it off, mussels are cheap and very quick to cook. The spice, acid and creamy coconut milk really bring big flavors to the party that are ALWAYS crowd pleasers. Be sure to have lots of bread to soak up all the delicious broth!
Provided by Anne Burrell
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 16
Steps:
- For the mussels: Preheat a large lidded saucepan or moules (mussels) pot with the vegetable oil over medium-high heat. Add the scallion whites, ginger and garlic. Saute until soft and fragrant, 5 minutes. Add the cilantro stems, lime zest, lime juice, chiles and lemongrass and saute for 1 minute until fragrant. Add the mussels, beer, coconut milk and lime leaves, then cover and allow to steam until the mussels open, 3 to 4 minutes. Remove from heat. Add the fish sauce and stir to combine. Discard any mussels that do not open. Garnish with cilantro leaves.
- For the toasted bread: Preheat a saute pan over medium-high heat with a little vegetable oil. Add the baguette slices and toast on both sides until golden brown, 2 minutes per side. Remove from the pan and rub with the garlic clove. Serve alongside the mussels.
STEAMED MUSSELS WITH CURRY AND LEMONGRASS
Categories Milk/Cream Appetizer Steam Quick & Easy Mussel Curry White Wine Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- In a 5- to 6-quart heavy kettle bring wine and cream to a boil with garlic, shallot, lemongrass, and curry powder. Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, or until opened, discarding any unopened ones and lemongrass. Using a slotted spoon divide mussels among 4 bowls.
- Add to liquid remaining in kettle scallion, butter, and salt and pepper to taste, stirring until butter is incorporated, and spoon over mussels.
SAUTEED MUSSELS WITH BEER AND LEMONGRASS
Steps:
- Put the olive oil in a medium skillet over high heat. Once the oil is hot add the mussels and cook for 1 minute.
- Reduce the heat to medium and add the bell pepper, garlic, lemongrass and shallots. Stir for 1 minute and then add the beer, cream, peas, basil, lemon juice, crab base and hot sauce. Continue to stir until the mussels are completely open, then let simmer until the sauce is reduced by a quarter, 3 to 4 minutes. Serve with crusty French bread, if desired.
MUSSELS IN LEMONGRASS
If you like mussels, You will love this recipe. If you don't - this is a good time to start :) Aromatic lemongrass, lime juice and chillies completely eliminate this "strange" taste, characteristic for seafood.
Provided by Dagmara O.
Categories Mussels
Time 8m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- 1. Wash the mussels under the tap and leave to drain. Cut chilli peppers into thin strips, throw away seeds. Chop garlic, cut lemongrass into 4 cm pieces.
- 2. In a large pot mix water, lime juice and wine (optional); add the garlic, lemon grass, chilli, fish sauce and sugar. Bring to boiling and add mussels. Stir thoroughly, cover and cook for 6 minutes.
- 3. Sprinkle mussels with chopped coriander, stir and serve when they're still steaming - preferably in a pot in which they were prepared. Enjoy your meal! :).
Nutrition Facts : Calories 317.1, Fat 7.7, SaturatedFat 1.4, Cholesterol 93.3, Sodium 1428.9, Carbohydrate 20.5, Fiber 1.7, Sugar 2.6, Protein 41
MUSSELS WITH LEMONGRASS
Make and share this Mussels With Lemongrass recipe from Food.com.
Provided by KitchenManiac
Categories Mussels
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and scrape the mussels.
- Discard any open ones.
- Bring the water to a boil in a large saucepan.
- Add shallots, garlic, lemongrass and fish sauce.
- Let this simmer 30min, bring water to boil, add mussels.
- Cover and boil for five minutes over high heat.
- Add salt and pepper to taste and sprinkle with basil leaves.
- Cover and cook a few minutes more before removing from the heat.
- Discard any mussels which have not opened during cooking.
Nutrition Facts : Calories 429.3, Fat 10.5, SaturatedFat 2, Cholesterol 127.3, Sodium 5491.4, Carbohydrate 25, Fiber 1.8, Sugar 0.5, Protein 56.3
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LEMONGRASS-COCONUT STEAMED MUSSELS - SAVOR THE BEST
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4.7/5 (16)Total Time 23 minsCategory Main DishCalories 340 per serving
- In a medium size bowl, whisk together the coconut milk, fish sauce, lime juice, clam juice and brown sugar; set aside.
- Using a lidded pot large enough to contain all the mussels, set over medium heat, add the oil and when it is hot but not smoking add the lemongrass, ginger and shallot. Cook, stirring often until tender and fragrant, about 2-3 minutes. Add the chopped garlic and cook for another 30 seconds, do not allow the garlic to brown. Stir in the wine and vegetable broth.
- Raise the heat to high and bring the pot to a boil. Add the mussels and cover with the lid and steam the mussels for 4 minutes, shaking the pot occasionally to redistribute the mussels. Remove the lid momentarily, and pour the coconut milk mixture over the mussels, sprinkle with the Thai basil and cover the pot again. Continue to steam the mussels, shaking the pot occasionally for another 3-4 minutes until the mussels have opened.
- Remove the pot from the heat and transfer the mussels to individual bowls. Discard any mussels that have not opened. Ladle the lemongrass-coconut broth over the mussels and garnish with fresh Thai basil sprigs and lime wedges.
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- Heat the canola oil in a large, deep skillet. Add the ginger, lemongrass and jalapeño and cook over high heat until fragrant, about 1 minute. Add the mussels and water and toss to coat. Cover and cook, stirring occasionally, until the mussels open, about 5 minutes. Using a slotted spoon, transfer the mussels to a large, deep bowl; discard any mussels that do not open.
- Carefully pour any accumulated mussel liquid back into the skillet. Stir in the brown sugar, Asian fish sauce, unsalted butter and minced cilantro. Pour the pan sauce over the mussels and serve immediately.
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