STEAMED MUSSELS II
Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth.
Provided by STEPHANO
Categories Seafood Shellfish Mussels
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
- Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
- Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 5.4 g, Cholesterol 42 mg, Fat 6.6 g, Fiber 0.3 g, Protein 10.7 g, SaturatedFat 3.7 g, Sodium 195.6 mg, Sugar 1.9 g
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
MUSSELS STEAMED IN COCONUT MILK, LIME AND CILANTRO
Make and share this Mussels Steamed in Coconut Milk, Lime and Cilantro recipe from Food.com.
Provided by English_Rose
Categories Mussels
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Put the onion, garlic, chili peppers, coconut milk, fish sauce, lime juice and cilantro into a large saucepan. Bring to the boil and cook for about 8 minutes or until the onions are cooked.
- Check that all the mussels are tightly closed. If one is open, tap it - if it closes it's good, but if any stay open, throw those ones out.
- When the onions are cooked in the saucepan, throw in all the good mussels, put the lid on and cook until the mussels are widely open.
- Serve the mussels in their shells with the broth and some garlic bread.
Nutrition Facts : Calories 1634.4, Fat 60.6, SaturatedFat 45.7, Cholesterol 191, Sodium 3941.5, Carbohydrate 186.8, Fiber 3.2, Sugar 147.7, Protein 87.4
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.
STEAMED MUSSELS WITH LIME & CILANTRO
The jalapeno and chili sauce supply a little kick and the lime and cilantro give a boose of fresh flavor. Pass the bread around to soak up all those lovely juices
Provided by Abby Girl
Categories Mussels
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the mussels in a colander under cold water, scrub the shells throughly, remove the tough, wiry beards and discard any mussels with broken or gaping shells.
- While the mussels drain, heat the oil in a large stock pot over medium high heat. Add carrot and jalapeno; saute, stirring occasionally, until they begin to soften and lightly brown, about 2 minutes.
- Add the garlic and 1/2 tsp of the lime zest and saute until fragrant, 30 seconds. Pour in the wine and raise the heat to high.
- As soon as the wine boils, add the mussels and cover the pot. Steam the mussels, shaking the pot once or twice, until the shells open, 5 - 6 minutes.
- Remove the pot from the heat. With a slotted spoon, transfer the mussels to a large bowl and keep warm.
- Return the pot with the cooking liquid to the heat add the cream, boil until the sauce reduces just a bit, 2 - 3 minutes.
- Add 1-1/2 T of the lime juice, the cilantro and chili sauce, if using.
- Taste and add more lime juice and salt if needed.
- Ladle the mussels into wide, shallow bowls, pour some of the sauce over each portion and serve immediately.
STEAMED MUSSELS WITH CORN AND TOMATOES - CHORROS A LA CHALACA
Steps:
- Remove as much of the corn silk as possible. Trim off the stalk ends from the cob. Stand the ears up on a cutting board and, using a short sharp knife, shave off the kernels. Get as much of the kernels as possible without cutting into the cob and be careful, the kernels have a tendency to fly all over the kitchen.
- Put the corn kernels, mussels, and 1/2 cup water in a wide deep skillet or Dutch oven. Cover and bring to a boil over medium-high heat. Steam, shaking the pan occasionally, just until the mussels open up, 3 to 5 minutes.
- While the mussels are steaming, toss the tomato, red onion, yellow pepper, cilantro, olive oil, garlic, chile, and lime juice together in a bowl. Season with salt and pepper, to taste.
- When the mussels are open, scoop them out with a skimmer and put them in a serving bowl large enough to hold them comfortably. Add the tomato mixture to the mussel steaming liquid, give it a quick stir and pour everything in the pan over the mussels. Serve hot, warm or at room temperature.
STEAMED MUSSELS
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.
SPICY THAI STEAMED MUSSELS
Steps:
- Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3 cup. In an 8-quart kettle boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat, stirring, 2 minutes. Add mussels, tossing to combine. Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.) Chop cilantro and toss with mussels.
- Serve mussels with lime wedges.
STEAMED CLAMS OR MUSSELS
Make and share this Steamed Clams or Mussels recipe from Food.com.
Provided by love4culinary
Categories Mussels
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large stockpot, heat your oil very hot.
- Add the garlic and saute quickly for 1 minute.
- Add chopped basil, wine, broth, butter and bring to a boil.
- Then add clams or mussels, cover with a lid, and cook for 4 to 5 minutes.
- Remove lid, and stir well.
- Replace lid and continue cooking til open.
- With slotted spoon, remove clams/mussels and distribute them into 4 pasta bowls.
- Season broth with salt and pepper, and pour hot broth over clams/mussels.
- Garnish with fresh basil and serve warm.
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
MUSSELS WITH LIME JUICE AND MIRIN
We used a wok as a steamer to simmer mussels in an aromatic broth of lime juice and mirin.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 10
Steps:
- Place wok over medium heat. Add the lime juice, mirin, fish sauce, lemongrass, scallions, and chile pepper; stir to combine.
- Bring to a simmer; add the mussels. Cover, and let simmer, stirring occasionally, until the mussels have opened, 6 to 8 minutes. Remove from heat; remove and discard mussels that have not opened. Stir in the cucumber. Serve garnished with fresh cilantro and basil.
Nutrition Facts : Calories 484 g, Cholesterol 128 g, Fat 10 g, Protein 55 g, Sodium 1128 g
STEAMED MUSSELS AND CLAMS
These mussels and clams are steamed in a fragrant broth of shallots, herbs, and white wine. You'll want lots of grilled toasts to sop up the juices.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Scrub mussels and clams in cool water. Remove beards from mussels, and discard all broken or opened shells. Remove from water, and refrigerate until needed.
- Heat broiler or grill to medium-high heat. Brush bread slices with olive oil on both sides. Place on grill or under broiler for about 30 seconds on each side or until golden. While still hot, rub tops with cut side of garlic clove.
- Place a large stockpot on grill or stove over medium heat. Add butter. When melted and bubbling, add leeks, shallots, thyme, oregano, bay leaf, and chile. Saute until leeks and shallots are translucent, about 10 minutes. Add white wine, and salt and pepper to taste; bring to a simmer. Add mussels and clams; cover; cook until shells open, about 7 minutes. Serve in a bowl with the croutons.
COCONUT LIME MUSSELS
Provided by Jeff Morgan
Yield Serves 68 as an appetizer, 4 as a main course
Number Of Ingredients 10
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.
More about "steamed mussels with lime cilantro recipes"
STEAMED MUSSLES WITH LIME AND CILANTRO · HOW TO COOK …
From cutoutandkeep.net
STEAMED MUSSELS IN WHITE WINE BROTH | THE …
From themediterraneandish.com
HOW TO COOK MUSSELS: EASY STEAMED MUSSELS RECIPE …
From masterclass.com
STEAMED MUSSELS WITH LIME AND CILANTRO - BIGOVEN.COM
From bigoven.com
Cuisine Not SetTotal Time 30 minsCategory Main DishCalories 487 per serving
STEAMED MUSSELS WITH LIME & CILANTRO | RECIPE CLOUD APP
From recipecloudapp.com
STEAMED MUSSELS IN A CREAMY CURRY BROTH WITH DOLLARHIDE RAISINS …
From stsupery.com
CURRIED STEAMED MUSSELS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
STEAMED MUSSELS WITH LIME & CILANTRO - BIGOVEN.COM
From bigoven.com
CILANTRO LIME BUTTER - RECIPES - COOKS.COM
From cooks.com
You'll also love