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
MUSSELS IN GREEN CURRY SAUCE
Is there anything more comforting than a bowl of mussels with a warm, luscious sauce? The mussels come together in no time, but don't lack any flavor in this delicious recipe. That's because as the mussels cook, they release their own liquid, which is packed with flavor from the ocean. Don't forget the bread! You'll want to soak up all of this curry sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Remove any hairy beards from the mussels. Discard any mussels that are open and don't close after being tapped. Add the mussels to a medium bowl and cover with cold water; stir with your hand to remove any sand. Drain and set aside.
- Preheat the broiler. Place the baguette slices on a baking sheet and broil until golden brown, 2 to 3 minutes.
- Meanwhile, heat the coconut oil in a large pot or Dutch oven over medium-high heat. Stir in the ginger, cilantro stems and the white parts of the bok choy. Cook until slightly softened, 3 to 5 minutes. Add the curry paste and lime zest. Stir to coat the vegetables, about 2 minutes. Add the coconut milk, fish sauce, sugar and 1/2 cup water. Bring to a simmer and add the mussels. Cover and cook until the mussels open, 5 to 7 minutes (discard any unopened mussels). Uncover and reduce the heat to low. Add the green parts of the bok choy and half of the cilantro leaves. Toss to wilt slightly.
- Divide the mussels and sauce among shallow bowls and top with the remaining cilantro leaves. Serve with lime wedges and the toasted baguette slices.
Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 14 grams, Cholesterol 48 milligrams, Sodium 1226 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Sugar 4 grams, Protein 26 grams
UNCLE BILL'S YORKSHIRE PUDDING
Make and share this Uncle Bill's Yorkshire Pudding recipe from Food.com.
Provided by William Uncle Bill
Categories < 30 Mins
Time 30m
Yield 12 muffins
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F.
- In a mixing bowl, combine milk and flour.
- Add eggs one at a time and beat well after each addition until batter is smooth.
- Add salt and mix well.
- Heat a 12 cup muffin pan for 3 minutes in preheated 450 F oven.
- Remove pan from oven and add 1 1/2 teaspoons of olive oil to each muffin cup.
- Return muffin pan to preheated 450 F oven and heat for about 2 minutes or until oil gets hot (THIS IS VERY IMPORANT.) Remove heated pan from oven and spoon about 3 tablespoons of batter into each cup until mixture is evenly distributed in the 12 cups.
- Return to oven and bake in preheated 450 F overn for 10 minutes.
- Reduce heat to 350 F and continue to bake for another 10 minutes or until Yorkshire pudding has risen and is lightly browned.
- DO NOT OPEN OVEN DOOR AT ANYTIME DURING THE BAKING PERIOD.
- At the end of the baking time specified, you may open the oven door to take a peek at the pudding to see if it has risen and is lightly browned.
- Remove from oven and serve immediately with your favorite gravy recipe along with your roast.
- If you have any fat from your roast, you may use this in lieu of the olive oil.
- Prepare muffin pan in the same manner.
- For an easy gravy, see recipe #25365.
Nutrition Facts : Calories 127.9, Fat 8.7, SaturatedFat 1.7, Cholesterol 48.5, Sodium 123.7, Carbohydrate 9, Fiber 0.3, Sugar 1.1, Protein 3.3
UNCLE BILL'S MUNG BEAN CURRY
Make and share this Uncle Bill's Mung Bean Curry recipe from Food.com.
Provided by William Uncle Bill
Categories Curries
Time 8h27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium size saucepan, measure mung beans, cover with water, cover saucepan and let beans soak overnight.
- To a large frying pan, add oil and bring to high heat.
- In a small mixing bowl, mix together cumin seeds, mustard seeds and turmeric. Add to the frying pan, cover immediately and fry quickly shaking the frying pan until seeds begin to pop; about 1 minute.
- To the frying pan, add crushed tomatoes, garlic, ginger, coriander, cumin, sugar, and salt and cook until mixture bubbles; about 3 to 5 minutes, stirring occasionally.
- Drain mung beans, rinse saucepan and return mung beans to the same saucepan.
- Add 2 cups of water, bring to boil, cover and simmer for about 20 minutes or until beans are tender.
- Drain mung beans and add to the mixture in the frying pan.
- Add cilantro and stir to mix well.
- Serve immediately.
- You can substitute and use red kidney beans, black eyed beans or Garbanzo beans.
- If using canned beans, you do not need to soak them overnight.
Nutrition Facts : Calories 215.2, Fat 3.4, SaturatedFat 0.2, Sodium 275, Carbohydrate 34.7, Fiber 10.4, Sugar 2.1, Protein 13.7
RED CURRY MUSSELS
Kick up the flavor quotient of a bowl of mussels with Thai red curry in a fragrant coconut milk broth and you will find you and your date gleefully sopping it all up with a loaf of crusty bread.
Provided by Scott D.
Categories Mussels
Time 15m
Yield 2
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium heat until shimmering. Add curry paste, garlic, shallot, and ginger and cook until fragrant, stirring constantly (about 1 minute).
- Whisk in coconut milk, chicken broth, lemongrass, fish sauce, lime zest, and sugar. Simmer until slightly thickened, about 10 minutes.
- Increase heat to medium high and bring broth to a boil. Add mussels, cover, and cook until mussels have opened, about 3 minutes. Uncover, remove from heat, and discard any unopened mussels.
- Stir in lime juice and basil. Place mussels into two shallow bowls. Spoon curry sauce over mussels and garnish with fresh cilantro and lime wedges.
Nutrition Facts : Calories 716.7, Fat 55.1, SaturatedFat 39.6, Cholesterol 63.7, Sodium 1760.5, Carbohydrate 26.3, Fiber 0.5, Sugar 7.6, Protein 34.8
THAI CURRY MUSSELS
This recipe comes the The Santa Fe Cafe in Seattle. You can make this dish as spicy as you like, or mild if you prefer, and it's still good.
Provided by Geema
Categories Mussels
Time 51m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium heat.
- Add the tomatoes, garlic and ginger, sauteeing until garlic is tender, about 2 minutes.
- Pour in the coconut milk, then the curry paste, 4T chopped cilantro and the salt.
- Simmer for just 4 minutes to blend the flavors.
- Add mussels.
- Cover and cook about 5 minutes until the mussels are opened.
- Remember to discard any mussels that are not opened!
- Place broth and mussels in soup bowls-- 6 first course or 4 main course.
- Serve with crusty bread to dunk in the delicious broth.
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