THAI STEAMED MUSSELS
Delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes.
Provided by MURINMOON
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
- Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 21.4 g, Cholesterol 105.9 mg, Fat 24.4 g, Fiber 1.2 g, Protein 48.3 g, SaturatedFat 13.9 g, Sodium 1353.1 mg, Sugar 2.7 g
SLOW-COOKER THAI COCONUT MUSSELS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Add the stock, fish sauce, garlic, chile, lemongrass and shallot to a 6- to 8-quart slow cooker, cover and cook on high for at least 2 hours. Add the mussels and coconut milk and continue to cook on high, covered, until the mussels open, another 15 to 20 minutes. Discard any unopened mussels. Stir in the cilantro and lime zest and juice. Add more fish sauce if desired.
- Ladle into bowls and serve with Crusty Gochujang Garlic Bread.
- Preheat the broiler. Mix together the butter, gochujang and garlic in a small bowl. Smear the butter mixture on the baguette halves and place on a baking sheet. Broil until golden and crispy, 3 to 5 minutes.
SLOW-COOKER MUSSELS WITH A CREAMY WHEAT BEER AND GERMAN MUSTARD SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a saucepan and add cold salted water to cover. Cover the pan with a lid, bring to a simmer and cook until just tender, 10 to 15 minutes. Drain.
- Add the potatoes, beer, shallots, butter, mustard and garlic to a 6- to 8-quart slow cooker, cover and cook on high until the liquids are at a simmer, about 2 hours.
- Season with salt and pepper, then add the mussels. Cover and continue to cook on high until the mussels open, 15 to 20 minutes. Discard any unopened mussels.
- Stir in the sour cream at the end and finish with the scallions on top. Serve with toasted garlic bread or crispy potatoes for dipping.
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.
MUSSELS IN LIME-COCONUT BROTH
Steps:
- Heat butter in a sauce pan over medium heat. Add shallots and cook until soft, 5 to 7 minutes. Add garam masala, turmeric, bay leaves, and chile pepper and cook until fragrant, about 3 minutes more.
- Add ginger and tomato paste to the saucepan and cook until browned, about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer, about 5 minutes. Taste and adjust salt.
- Add mussels to the saucepan and simmer until all shells open, about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.
Nutrition Facts : Calories 569.6 calories, Carbohydrate 28.2 g, Cholesterol 106.9 mg, Fat 31.6 g, Fiber 2.2 g, Protein 45.7 g, SaturatedFat 21.5 g, Sodium 766.7 mg, Sugar 3.5 g
INSTANT POT THAI COCONUT CLAMS
Check out this recipe for Thai-inspired clams that are salty, tangy, and rich from a coconut milk broth.
Provided by Melissa Clark
Categories Clam Seafood Instant Pot Pressure Cooker Super Bowl Coconut Shellfish Appetizer Dinner Quick & Easy
Yield 4-6 servings as an appetizer, 2 servings as an entree
Number Of Ingredients 14
Steps:
- Using the sauté function, heat the oil in the pressure cooker. Add the shallots and sauté until they are soft and browned at the edges, 3 to 5 minutes.
- Meanwhile, peel the outer layers from the lemongrass stalk and smash the inner core with the side of a heavy knife to bruise it (this helps release the flavor). Finely chop the core.
- Add the lemongrass to the pot along with the stock, ginger, jalapeños, fish sauce, and brown sugar. Stir until the sugar has dissolved, and then bring the sauce up to a simmer, and simmer for 1 minute. Stir in the coconut milk and simmer until it has reduced by a third and is beginning to thicken, 5 minutes.
- Add the clams, cover, and cook on low pressure for 1 minute. Release the pressure manually. Discard any clams that didn't open. Taste the sauce, and season it with salt and pepper to taste.
- Serve the clams in bowls, spooning some broth over them and garnishing with the scallion, cilantro, and a squeeze of lime juice.
SLOW-COOKER THAI PEANUT NOODLES
I like to serve these Thai peanut noodles with green onion or cilantro for pops of color and fresh flavor. -Catherine Cebula, Littleton, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place the chicken and onion in a 4-qt. slow cooker. Combine salsa, peanut butter, bean sauce and soy sauce; add to slow cooker. Cook, covered, on low until chicken is tender, 2-1/2 to 3-1/2 hours., Meanwhile, prepare pasta according to package directions. In a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Drain pasta; stir into slow cooker. Stir in mushrooms. If desired, sprinkle with green onions.
Nutrition Facts : Calories 378 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 436mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
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