Coconut Curry With Mussels And Clams Food

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COCONUT CURRY WITH MUSSELS AND CLAMS



Coconut Curry with Mussels and Clams image

Green curry and shellfish are a classic combination. With ginger and green curry paste, this fragrant curry evokes the flavors of Thailand. This light one-pot dish comes together in just 30 minutes.

Provided by Food Network

Categories     appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 14

1 tablespoon oil canola
1 stalk lemongrass, outer layer removed, tender inner core finely chopped, optional
1-inch piece fresh ginger, peeled and finely chopped
2 cloves garlic, finely chopped
2 tablespoons green curry paste
2 tablespoons fish sauce
2 teaspoons coconut sugar or brown sugar
One 14-ounce can coconut milk
1 pound fresh clams, scrubbed
1 pound fresh mussels, scrubbed
1/2 cup Thai basil leaves or sweet basil leaves
1/2 cup cilantro leaves
3 tablespoons fresh lime juice
Crusty bread, for serving

Steps:

  • Heat the oil in a medium Dutch oven over medium-high heat. Add the lemongrass if using, ginger and garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry paste, fish sauce and sugar and cook, stirring, until the sugar dissolves, about 2 minutes.
  • Add the coconut milk and bring to simmer. Add the clams and mussels and reduce the heat, cover and simmer until the shells open, 5 to 7 minutes. Discard any unopened shells.
  • Stir in the basil, cilantro and lime juice. Divide the mussels and clams between two bowls, spoon the broth over them and serve with crusty bread.

COCONUT-CURRY MUSSELS



Coconut-Curry Mussels image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

2 stalks lemongrass
4 tablespoons vegetable oil
2 medium red onions, thinly sliced
6 cloves garlic, thinly sliced
6 tablespoons chopped peeled ginger
1/4 cup green curry paste
2 15-ounce cans coconut milk
4 tablespoons fish sauce
6 pounds mussels, scrubbed and debearded
4 limes, halved
1 cup chopped fresh cilantro
Crusty bread, for serving (optional)

Steps:

  • Trim the lemongrass, leaving 6 inches at the root end; discard the tops. Smash the stalks with the flat side of a knife and cut into 1-inch pieces.
  • Heat 2 tablespoons vegetable oil in each of 2 large pots over medium-high heat. Add 1 sliced onion to each and cook, stirring, until soft, about 5 minutes. Add half each of the garlic, lemongrass, ginger and curry paste to each pot and cook, stirring, until golden, about 2 minutes.
  • Add 1 can coconut milk, 2 tablespoons fish sauce and 1/4 cup water to each pot and bring to a simmer. Divide the mussels between the pots; cover and cook, stirring occasionally, until the mussels open, about 8 minutes. (Discard any that do not open.) Add the juice of 2 limes to each pot, then add the lime halves. Stir 1/2 cup cilantro into each. Serve with bread, if desired.

CLAMS AND MUSSELS IN THAI CURRY SAUCE



Clams and Mussels in Thai Curry Sauce image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1 3-inch piece ginger, peeled and finely chopped
3 cloves garlic, finely chopped
1 to 2 Thai chile peppers or jalapenos, seeded and chopped
2 tablespoons Thai red curry paste
1/2 cup ketchup
Juice of 2 limes, plus lime wedges for serving
16 littleneck clams, scrubbed
1 3/4 pounds mussels, scrubbed
1 small red bell pepper, cut into thin strips
3/4 cup fresh cilantro
3/4 cup fresh basil
Crusty bread, for serving (optional)

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the ginger, garlic and chiles and stir-fry until fragrant, 1 to 2 minutes. Add the curry paste and ketchup and fry until slightly browned, 3 to 4 more minutes. Add the lime juice and 3 cups water, cover and bring to a boil. Add the clams; cover and steam until they open slightly, about 3 minutes. Add the mussels; cover and steam until they open slightly, 3 to 4 minutes. Stir in the bell pepper and half of the cilantro and basil. Cook, covered, until the pepper is crisp-tender, about 2 minutes. Transfer the clams and mussels to serving bowls and ladle the broth on top. Sprinkle with the remaining cilantro and basil and garnish with lime. Serve with crusty bread, if desired.

THAI RED CURRY MUSSELS



Thai Red Curry Mussels image

Provided by Bobby Flay

Categories     appetizer

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 10

2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 1/2 pounds mussels, debearded and scrubbed
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves

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.

MUSSELS WITH COCONUT CURRY SAUCE



Mussels with Coconut Curry Sauce image

Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.

Categories     Wine     Shellfish     Appetizer     Coconut     Seafood     Mussel     Curry     White Wine     Fall     Bon Appétit

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
1/4 cup chopped shallots
2 tablespoons Madras curry powder
1 14-ounce can unsweetened coconut milk
1 1/2 cups dry white wine
3 tablespoons fresh lemon juice
2 small bay leaves
2 pounds black mussels, scrubbed, debearded
Chopped fresh parsley

Steps:

  • Melt butter in heavy large pot over medium heat. Add shallots and curry powder; stir until fragrant, about 1 minute. Add coconut milk, wine, lemon juice and bay leaves; simmer 10 minutes. Add mussels. Increase heat, cover and boil until mussels open, about 6 minutes. Using tongs, place mussels in 4 bowls (discard any mussels that do not open). Boil sauce until slightly thickened, stirring occasionally, about 2 minutes. Season with salt and pepper; discard bay leaves. Spoon sauce over mussels. Sprinkle with parsley.

CURRY-COCONUT MUSSELS



Curry-Coconut Mussels image

Babalu's in St. Louis, Missouri, specializes in Caribbean-influenced food. This is one of their great recipes.

Provided by evelynathens

Categories     Mussels

Time 1h

Yield 2 serving(s)

Number Of Ingredients 17

1/2 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
2 tablespoons vegetable oil
1/2 cup dry white wine
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1 teaspoon curry powder
1 teaspoon chopped fresh thyme
3/4 teaspoon lightly crumbled saffron thread
1 bay leaf (not California)
1 (14 ounce) can unsweetened coconut milk
1 tomatoes, peeled, seeded, and chopped
1/2 tablespoon sambal oelek (chile paste)
2 tablespoons chopped fresh cilantro
2 lbs mussels, well scrubbed (preferably cultivated)
lime wedge

Steps:

  • Cook onion, garlic, and ginger in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring frequently, until onion is softened. Stir in wine, juices, curry powder, thyme, saffron, bay leaf, coconut milk, tomato, and sambal oelek, then simmer, uncovered, stirring occasionally, until reduced slightly, about 15 minutes.
  • Add cilantro and mussels and cook, covered, over high heat just until mussels open, 3 to 4 minutes (discard any unopened mussels), then season with salt. Serve immediately.

Nutrition Facts : Calories 1033.9, Fat 68.2, SaturatedFat 42.7, Cholesterol 127.3, Sodium 1338, Carbohydrate 40.5, Fiber 2, Sugar 9.2, Protein 60.2

COCONUT CURRY MUSSELS



Coconut Curry Mussels image

Make and share this Coconut Curry Mussels recipe from Food.com.

Provided by dicentra

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/2 inches fresh ginger, peeled
4 garlic cloves, halved
1/2 cup water
1 tablespoon extra virgin olive oil
2 large Spanish onions, coarsely chopped
4 jalapenos, halved seeded and thinly sliced
2 stalks lemongrass, inner white bulb only, thinly sliced crosswise
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 (12 ounce) can evaporated skim milk
1/2 cup unsweetened coconut milk
3 lbs mussels, scrubbed and debearded
2 tablespoons fresh lime juice
kosher salt
1/3 cup coarsely chopped fresh cilantro
lime wedge, for serving

Steps:

  • In a mini-food processor, coarsely chop the ginger and garlic. Add the water and process until almost smooth.
  • Heat the oil in a large enameled cast-iron casserole. Add the onions, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.
  • Add the jalapeños, lemongrass, cumin, coriander, turmeric and the garlic and ginger puree and cook, stirring, for 2 minutes.
  • Stir in the evaporated milk and coconut milk and bring to a simmer. Remove from the heat and let stand for at least 30 minutes or for up to 4 hours.
  • Bring the curry broth to a boil. Stir in the mussels, cover and cook over moderate heat just until the mussels open, about 7 minutes; discard any that don't open.
  • Stir in the lime juice and season with salt. Spoon the mussels and their broth into shallow bowls, sprinkle with the cilantro and serve with lime wedges.

Nutrition Facts : Calories 493.7, Fat 17.7, SaturatedFat 7.4, Cholesterol 98.9, Sodium 1083.3, Carbohydrate 34, Fiber 1.9, Sugar 13.6, Protein 49

GOAN CURRIED CLAMS



Goan Curried Clams image

Categories     Ginger     Appetizer     Quick & Easy     Coconut     Clam     Curry     Spring     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 as a first course

Number Of Ingredients 13

1 medium onion
2 pounds small hard-shelled clams such as littlenecks (less than 2 inches in diameter; about 36)
1 1/2 tablespoons vegetable oil
1 tablespoon grated peeled fresh gingerroot
2 teaspoons paprika
1 teaspoon ground coriander seeds
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 teaspoon coarse salt, or to taste
1/2 cup Laxmi's fresh coconut milk or canned unsweetened coconut milk
1 tablespoon fresh lime or lemon juice
2 tablespoons chopped fresh cilantro leaves
grated fresh coconut or unsweetened desiccated coconut

Steps:

  • Finely chop onion and scrub clams In a 5- to 6-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onion and gingerroot, stirring occasionally, until lightly browned, 5 to 6 minutes. Add spices and salt and cook, stirring, until fragrant, about 1 minute. Add coconut milk and bring to a gentle boil. Add clams and boil mixture gently, covered, stirring occasionally, until clams are opened, 6 to 8 minutes. (Discard any unopened clams.)
  • Serve clams in bowls with cooking liquid and sprinkle with lime juice, cilantro, and grated coconut.

MUSSELS STEAMED IN COCONUT MILK, LIME AND CILANTRO



Mussels Steamed in Coconut Milk, Lime and Cilantro image

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

1 large onion, chopped
5 -6 garlic cloves, crushed
2 red chili peppers, deseeded and chopped
2 (14 ounce) can coconut milk
4 tablespoons fish sauce
2 limes, juice only
3 tablespoons cilantro, chopped
4 1/2 lbs mussels, scrubbed

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

MUSSELS WITH COCONUT-CURRY SAUCE



Mussels With Coconut-curry Sauce image

I found this recipe while digging through some cookbooks I had laying around. Made it and it is fantastic!!! Serve with crusty bread and you've got yourself a meal.

Provided by C in PA

Categories     Mussels

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon oil
1/2 cup shallot, chopped
1 tablespoon fresh ginger, plus
1 teaspoon fresh ginger, diced
1 tablespoon curry
1/2 cup white wine
1 cup clam juice
2 inches lime peel, chopped
1 lime, juice of
3/4 cup coconut milk
4 lbs fresh mussels, cleaned and debearded
1/2 cup cilantro, roughly chopped

Steps:

  • In large stockpot, saute shallots and ginger for 5 minutes.
  • Add curry, saute 2 minutes.
  • Add wine, simmer 4 minutes.
  • Add clam juice, lime zest, and juice, simmer 4 minutes.
  • Add coconut milk, and simmer for 4 minutes.
  • Add mussels, cover pot, and steam 4 minutes, or until all or most mussels are open.
  • With slotted spoon, remove mussels and place into 4 bowls.
  • Discard any mussels that did not open.
  • Add cilantro to broth, cook for 30 seconds, then spoon over mussels into bowls.
  • Serve.

CLAMS AND MUSSELS IN THAI CURRY SAUCE



Clams and Mussels in Thai Curry Sauce image

From Food Network Magazine, November 09. I love mussels, and I love curry, so this has got to be a winner. I changed the recipe a bit to cut down on the heat, feel free to add more chile and curry paste if you like it spicier. This serves four as a main course, or 6 as a starter.

Provided by IngridH

Categories     Mussels

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
2 inches ginger, peeled and minced
1 Thai red chili peppers or 1 jalapeno, seeded and chopped
2 tablespoons Thai red curry paste
1/2 cup ketchup
2 limes, juice of
1 1/2 cups water
16 littleneck clams, scrubbed
2 lbs mussels, scrubbed
1 red bell pepper, thinly sliced
1/2 cup cilantro, fresh
1/2 cup basil, fresh and leaves torn roughly if large
lime wedge, for serving (optional)
French bread, for serving (optional)

Steps:

  • In a large pot, heat the oil over medium high heat.
  • Add the ginger, garlic, and chile and stir fry until fragrant.
  • Add the curry paste and ketchup and fry until they start to brown.
  • Add the lime juice and water. Cover and bring to a boil.
  • Add the clams. Cover and cook until they start to open, 3 minutes or so.
  • Add the mussels, recover, and cook until they open slightly, about 3 more minutes.
  • Add the red bell pepper, half the cilantro and basil. Stir to combine.
  • Cover and cook for another 2 minutes, until the pepper starts to get tender.
  • Remove the shellfish to a serving bowl, discarding any that did not open. Ladle the broth over the top, then sprinkle with the remaining cilantro and basil.
  • Serve with lime wedges for squeezing, and french bread to sop up the broth.

Nutrition Facts : Calories 351.9, Fat 12.8, SaturatedFat 1.9, Cholesterol 83.4, Sodium 1022.2, Carbohydrate 24, Fiber 2.1, Sugar 9.3, Protein 35.9

FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH



Fragrant Thai-Style Clams in Coconut Broth image

The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.

Provided by David Tanis

Categories     quick, seafood, soups and stews, appetizer, main course

Time 30m

Yield 2 main course or 4 appetizer servings

Number Of Ingredients 16

1 tablespoon coconut oil
1 red onion, peeled, halved and sliced into 1/4-inch half-moons
2 cups chicken broth
1 stalk lemongrass, pale bottom part only, smashed and cut in thick diagonal slices
3 slices galangal, 1/4 inch thick (see note)
3 slices ginger, 1/4 inch thick
3 or 4 small hot Thai chiles, thinly sliced
4 makrut lime leaves, torn
1 tablespoon palm sugar or brown sugar
1 tablespoon fish sauce
1 cup coconut milk
Salt, to taste
2 pounds small clams
1 cup roughly chopped cilantro, leaves and tender stems
1/2 cup thinly sliced scallions, white and tender green parts
Lime wedges, for serving

Steps:

  • Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
  • Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
  • Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
  • Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.

SPICY COCONUT MUSSELS WITH LEMONGRASS



Spicy Coconut Mussels With Lemongrass image

Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've been farmed (most mussels you find in markets have been). Just give them a good rinse, and they are ready to go. Here the treatment heads in the general direction of Thailand, offering a sauce of coconut milk, lemongrass, garlic and chiles that perfectly frames the sweetness of the meat.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12

2 tablespoons coconut or safflower oil
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 stalk lemongrass, trimmed (outer layers removed) and finely chopped
1/2 to 1 small hot chile (like Thai bird, Serrano, Scotch bonnet or jalapeño), seeded and finely chopped
1 cup unsweetened coconut milk
2 pounds fresh mussels, rinsed well
Zest of 1/2 lemon
1 teaspoon lemon juice, or to taste
1/2 teaspoon Asian fish sauce, or to taste
1/2 cup whole cilantro leaves
1 or 2 croissants, split in half.

Steps:

  • Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
  • As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.

Nutrition Facts : @context http, Calories 869, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 53 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 27 grams, Sodium 1536 milligrams, Sugar 6 grams

MUSSELS WITH SAUSAGE, COCONUT MILK AND LIME



Mussels with Sausage, Coconut Milk and Lime image

Provided by Stan Frankenthaler

Categories     Ginger     Herb     Coconut     Sausage     Mussel     Bon Appétit

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 14

2 tablespoons oriental sesame oil
2 1/2 cups thinly sliced red onions
8 ounces hot links sausage, cut into 1/2-inch pieces
1/4 cup thinly sliced peeled lemongrass
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
2 cups fish stock or bottled clam juice
1 cup canned unsweetened coconut milk
3 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 1/2 teaspoons ground coriander
1/4 cup chopped fresh cilantro
3 dozen mussels, scrubbed, debearded

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add onion, sausage, lemongrass, ginger and garlic and sauté 5 minutes. Add all remaining ingredients except cilantro and mussels and bring to boil. Reduce heat and simmer 5 minutes. Mix in half of cilantro.
  • Meanwhile, place mussels in large pot. Cover and cook over medium heat until mussels open and release their juices, about 5 minutes (discard any mussels that do not open).
  • Divide mussels among shallow soup bowls. Stir any mussel liquid into coconut-milk mixture; ladle over mussels. Sprinkle with remaining cilantro.

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From eatingwell.com


BASIL COCONUT CURRY PASTA WITH CLAMS, MUSSELS AND CORN.
Slowly pour in the coconut milk and wine. Stir in the clams and mussels. Bring the mixture to a simmer. Cover the pot with a lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish. Add the pasta, butter, basil and cilantro, toss with the sauce and selfish, cook 2 minutes or until warmed through.
From halfbakedharvest.com


COCONUT CURRIED MUSSELS - TASTY KITCHEN
Preparation. In a large, deep pot, heat the vegetable oil over medium heat. Saute the onion until translucent. Add the garlic, salt and pepper, curry powder, and lemongrass and saute for …
From tastykitchen.com


COCONUT CURRY MUSSELS - THE LITTLE FERRARO KITCHEN
In a medium sized pot, of medium heat, add coconut oil and shallot. Saute until softened, then add ginger and garlic and cook for another minute. Stir in curry paste and pour in coconut milk and stir everything together. Add brown sugar and fish sauce and give one more stir. Add in the mussels and stir one more time.
From littleferrarokitchen.com


THAI COCONUT CURRY MUSSELS - ASIAN TEST KITCHEN
Heat pan to medium heat. Add coconut oil, garlic, and ginger/lemongrass. Stir for 30 seconds to bloom flavors. Add coconut milk, fish sauce, and brown sugar. Bring to a simmer. Add mussels to the pot. Stir occasionally to make sure all mussels get access to the hot coconut milk. Serve once mussels have opened.
From asiantestkitchen.com


COCONUT CURRY WITH MUSSELS AND CLAMS | PUNCHFORK
1 tablespoon oil canola; 1 stalk lemongrass, outer layer removed, tender inner core finely chopped, optional; 1-inch piece fresh ginger, peeled and finely chopped; 2 cloves garlic, finely chopped; 2 tablespoons green curry paste; 2 tablespoons fish sauce; 2 teaspoons coconut sugar or brown sugar; One 14-ounce can coconut milk; 1 pound fresh clams, scrubbed; 1 …
From punchfork.com


RED CURRY COCONUT MILK MUSSELS - NUTMEG NANNY
In a 12-inch skillet add olive oil and set over medium heat. Once the oil is hot add in the onion. Sauté the onion just until it’s translucent and is softened, about 10 minutes. Add in the grated garlic and ginger and sauté for another 30 seconds or just until fragrant - careful not to burn your garlic. Pour in your coconut milk and add ...
From nutmegnanny.com


COCONUT CURRY MUSSELS WITH LEMONGRASS - THE LOBSTER MAN
fresh bread. Instructions: Heat 2 tablespoons of vegetable oil in a large wok over medium heat. Add 4 cloves of garlic, 2 thick slices of ginger, 1 stalk of lemongrass (cut into 1-inch pieces), meat or additional protein is optional (we used some leftover spicy genoa salami) - stir until aromatic. Add 1/4 cup curry powder or curry paste and ...
From lobsterman.com


COCONUT CURRY CLAMS | CLAM RECIPES, COCONUT CURRY MUSSELS, FOOD
Jul 10, 2018 - This Pin was discovered by Eat Cho Food. Discover (and save!) your own Pins on Pinterest. Jul 10, 2018 - This Pin was discovered by Eat Cho Food. Discover (and save!) your own Pins on Pinterest. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.ca


RED CURRY, COCONUT, AND GINGER INFUSED STEAMED CLAMS
Instructions. Melt the butter in a medium pot over medium heat. Add the garlic and ginger. Cook for 2-3 minutes until garlic is fragrant but not burned. Add the red curry paste and the fish sauce. Stir the paste until it has thinned out with the butter. Pour the chicken broth and coconut milk into the pot.
From savorysweetlife.com


MUSSELS AND CLAMS WITH LEMON GRASS AND COCONUT CREAM
add mussels and clams to the pan and increase to high heat. cover pan tightly and steam for 5-6 minutes until shellfish open. transfer mussels and clams to serving bowl and keep hot. strian the cooking liquid into clean pan and simmer to reduce to about 1 cup. stir in coconut cram and chopped coriander. add salt and pepper to taste.
From keeprecipes.com


MUSSELS AND CLAMS WITH CURRY COCONUT SAUCE OVER NOODLES
Add the mussels and clams. Cover, reduce heat, and simmer 5 minutes or until shells open; discard any unopened shells. Remove from heat. Stir in tomatoes, 1/2 cup cilantro, and juice; toss well. Place 1 cup noodles in each of 4 shallow bowls; top each serving with 4 mussels and 4 clams. Drizzle sauce evenly over shellfish; sprinkle each serving with 2 tablespoons cilantro. …
From plain.recipes


MUSSELS RECIPES | BBC GOOD FOOD
Mussels with red onion, cider & crème fraîche. A star rating of 5 out of 5. 2 ratings. Mussels are a real treat, but excellent value and sustainable. Serve this simple dish with crusty bread for a special meal for two.
From bbcgoodfood.com


MUSSELS & CLAMS IN THAI COCONUT CURRY - EVERYTHING I DO HOME
Spread the love I had date night this past weekend at home and I wanted to prepare something special that would welcome a preview of Summer. I thought clams, mussels, Champagne, candlelight and outdoors would be the perfect combination to call this a Summer Preview. So of course I knew I wanted to go the...
From everythingidohome.com


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