CURRIED MUSSELS
This is a spicy curried dish that my English husband loves! Great as an appetizer or as a main dish. For less spicy/hot, reduce ginger and/or curry paste. Serve with your favorite crusty bread for dipping.
Provided by Soundergirl25
Categories Seafood Shellfish Mussels
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat coconut oil in a pan over medium-high heat. Saute onion in the hot oil until softened, 4 to 5 minutes. Add ginger, green curry paste, lemon zest, and garlic. Stir in coconut milk, fish sauce, water, and lime juice. Bring to a vigorous simmer.
- Place mussels in a steamer above simmering sauce; cook until mussels open, 4 to 5 minutes. Remove mussels from heat and place into a large serving bowl.
- Place cilantro into the sauce mixture and cook just until it turns bright green, 30 to 60 seconds. Pour sauce over mussels and serve.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 16 g, Cholesterol 74.3 mg, Fat 21.4 g, Fiber 1.5 g, Protein 33.3 g, SaturatedFat 14.7 g, Sodium 869.4 mg, Sugar 1.4 g
MUSSELS IN CURRY CREAM SAUCE
Mussels steamed in a curry cream sauce, an easy and delicious recipe, you'll love it!
Provided by Kerry
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- In a large saucepan, cook shallots and garlic in simmering wine until translucent.
- Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
- Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 10.7 g, Cholesterol 127.6 mg, Fat 35.5 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 22 g, Sodium 172.3 mg, Sugar 2.2 g
SPICY COCONUT CURRY MUSSELS
I love Mussels!!! One evening after being tired of the same ol' French steamed Mussel Recipe. I came up with an inexpensive and delicious alternative. Red Curry Paste can be used however if your pinching for pennies like I sometimes am, It's just best to have your cabinets full of spices that are ready to go when you are. I used...
Provided by Nicky Ayala
Categories Seafood
Number Of Ingredients 9
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.
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.
SPICY CURRIED MUSSELS
Categories Milk/Cream Mussel Curry Gourmet
Yield Makes 2 (main course) servings
Number Of Ingredients 10
Steps:
- Cook shallots, curry powder, and red pepper flakes in butter in a 5- to 6-quart heavy pot over moderate heat, stirring, until shallots are softened, about 4 minutes. Add Sherry and simmer, stirring, 1 minute.
- Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, checking periodically after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.)
- Add cream and water to pot and bring to a boil. Add cilantro and salt to taste, then pour over mussels and toss lightly.
SPICY STEAMED MUSSELS
Steps:
- Pick through the washed mussels making sure that they are all tightly closed and all of the beards have been removed.
- Heat a large Dutch oven over medium heat and add the vegetable oil. When the oil is hot, add the onions, garlic, and ginger and saute until translucent but not brown, about 5 minutes. Add the chiles, curry powder, and coriander and cook for 2 more minutes. Add the wine and the water and bring to a boil.
- Once the mixture is boiling, add the mussels and cover. Steam the mussels for about 6 to 8 minutes, stirring occasionally, until they have all opened.
- Remove the mussels from the heat and discard any that are not open. Place the mussels in a large serving platter, cover to keep warm. Return the pan to the heat, add the cream, season with pepper, to taste, and bring to a simmer. Add the cilantro, scallions, lime zest and juice. Pour the liquid over the top of the mussels.
- Preheat a grill pan to medium-high heat. Drizzle the bread with olive oil and grill 1 minute per side. Serve with the steamed mussels.
CURRIED MUSSELS
This delicious recipe is from my "Eve" cookbook. Eve Aronoff used to have a fabulous restaurant in Ann Arbor where we used to enjoy these mussels. We've made them several times at home. The curry cream recipe actually makes a quart, for which only 1 1/2 cups is used in this recipe. I have posted a recipe that also uses a batch of the curry cream for a torn seafood pasta. DH and I usually scale up the ingredients to make a batch and a half of curry cream, and then we enjoy both recipes.
Provided by Dr. Jenny
Categories Mussels
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- For the Cream:.
- Heat oil and butter in large saucepan and saute onions, ginger, garlic and jalapenos for about 3 minutes.
- Season with spices and salt and pepper.
- Add cream, simmer to reduce until sauce thickens, but is still silky and coats the back of a spoon, about 30-40 minutes.
- Remove from heat, add sriracha, lime juice, and brown sugar and cheese.
- Adjust seasonings generously to taste.
- For the Mussels:.
- Place mussels in ice bath and stir. Discard mussels that do not close up tightly. Drain well.
- Saute garlic, shallots, salt, pepper, and a few sprigs of thyme in olive oil in large, shallow, non-reactive pot.
- Add mussels, shake to combine with garlic and shallots, add the white wine, thyme sprigs, and season with Kosher salt and black pepper.
- Cover and steam for about 3 minutes.
- Pour off half of liquid (discard or save for other use) and add Curry Cream.
- Simmer covered until mussels are completely open--shaking the pan occasionally. Discard any mussels that do not open.
- Adjust seasonings generously to taste.
- Finish with topped fresh herbs and serve with crusty bread for sopping.
SPICY GREEN MUSSELS
Provided by David Tanis
Categories dinner, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make a green curry paste, put cilantro, ginger, garlic, chiles, coconut, fish sauce, salt, sugar and lemon grass in a blender or food processor. Blend to a coarse paste, adding a little ice water if necessary.
- Rinse the mussels under cold water and remove the beards. Discard any mussels with broken shells, as well as any that are not tightly closed.
- Melt the butter in a heavy-bottomed soup pot over a medium-high flame. Add the mussels and stir well to coat. Raise the heat to high, add the broth or water, and put on the lid. Cook for 2 minutes.
- Add 1/2 cup of the green curry paste, stir well, and continue cooking for 4 to 5 minutes, until all of the mussels have opened. Sprinkle with the scallions.
- Bring the pot to the table and serve in wide soup bowls, ladling some of the broth over the mussels, along with a squeeze of lime juice. Pass the remaining green curry paste separately, if desired.
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 12 grams, Sodium 1519 milligrams, Sugar 4 grams, TransFat 0 grams
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