Spicy Coconut Mussels Recipes

Steps:

• 1. Rinse and Scrub Mussels. Debeard and place in bowl until ready to use.
• 2. Heat oil in pan. Add Garlic, onion, Thai chili and curry powder. Cook until fragrant. Add Fish or Chicken Broth and simmer for 5-7 minutes. Add coconut milk, white wine and bring to boil. Simmer for 10 minutes or until wine cooks. Add Mussels and secure with lid. Cook for 6-7 minutes until Mussels have opened, discard any unopened ones after this time. Serve with bread for dipping.
• 3. My recipes are meant to be used as a road map to your cooking success. Please use them to enhance your inner abilities to create what comes out of your kitchen and I will of course help you along the way if needed.

Steps:

• combine the first seven ingredients in a skillet, bring to a boil.
• add mussels, cover, and cook 5 minutes until shells open.
• discard any unopened mussels garnish with basil.

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.

Steps:

• Combine first 7 ingredients in a Dutch oven, and bring to a boil. Add mussels; cover and cook 5 minutes or until shells open.
• Remove from heat; discard any unopened shells. Spoon 1 1/2 cups broth mixture into each of 2 soup bowls.
• Divide mussels evenly among each soup bowl. Garnish with chopped basil.

Steps:

• In a large pot, heat the olive oil over medium-high heat. Add the shallots and sauté until translucent, about 2 minutes. Add the garlic, ginger, and lemongrass and stir to mix well. Simmer until fragrant, about 30 seconds. Stir in the lime juice. Add the wine and stir, using a wooden spoon to scrape up any browned bits that have stuck to the bottom of the pot.
• Bring the wine mixture to a boil and cook for about 2 minutes. Reduce the heat to medium and stir in the coconut milk. Add the mussels to the pot, discarding any that do not close to the touch, and stir gently to coat them with the liquid. Cover and cook until all the shells have opened, about 5 minutes. Discard any mussels that remain closed.
• Divide the mussels among warmed bowls and ladle in the hot broth. Garnish with the parsley or scallions and serve at once.