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 WITH COCONUT CURRY SAUCE
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
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.
MUSSELS WITH COCONUT-CURRY SAUCE
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
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.
GOAN MUSSEL CURRY | COCONUT CURRY MUSSELS
This Goan Mussels curry | Coconut Curry Mussels is a mildly spiced, slightly tangy, flavorful coconut curry. The curry is a very basic Goan fish curry, but when mussels go into, the curry takes on the beautiful and unique flavor of the mussels.
Provided by Freda Dias
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Wash and clean the mussels well. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels open up. Keep transferring the mussels that have opened to a bowl. Discard any that haven't opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.
- Grind the ingredients (coconut, red chillies, coriander seeds, cumin seeds, turmeric powder, garlic cloves, and tamarind) to a smooth paste, with water as required.
- Heat oil in a heavy bottomed pan, add the ground paste, stir-fry on medium heat for 2-3 minutes.
- Add 1 cup of water to the blender, and add the remaining extract to the pan. Bring to a boil.
- Add the mussels and green chilies, also add a pinch of sugar and salt to taste. Bring to a boil, simmer for about 5 minutes. Do not overcook or else the mussels will get rubbery.
- Add thick coconut milk, mix well and simmer another 1-2 minutes. Switch off the heat, serve with steamed rice/pao.
STEAMED MUSSELS IN A COCONUT CURRY BROTH
Steps:
- Keep the mussels refrigerated until you're ready to use. Once ready, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and remove the string (or "beard") by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water.
- Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it's melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Stir in the curry paste and continue to stir until it's distributed throughout the entire pan of onions. Cook for 5 more minutes. Stir in the coconut milk and stock, stirring until it's smooth. Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5 to 6 minutes. Garnish with the sliced green onions. Stir the mussels well so the broth makes it into the shells. Serve immediately with baguettes or thin fries.
CURRY MUSSELS RECIPE
This recipe takes one of my favourite foods and adds my favourite 'national flavours. These Indian Curry mussels are a real favourite of mine, simple to cook and lightning quick at just 15 minutes if your mussels are prepped by your fishmonger!
Provided by Brian Jones
Categories Curry Corner
Time 15m
Number Of Ingredients 15
Steps:
- Prepare the mussels.
- Finely slice the chili and garlic
- Grate the ginger.
- Finely chop the spring onions.
- Heat a wok over a high heat and when shimmering add in the oil.
- Throw in the white parts of the spring onion, garlic, ginger and chili pepper and stir fry for 60 seconds.
- Now add in the mustard seeds, fennel seeds, black pepper, chili powder and turmeric.
- Stir for 30 seconds and then add the water, stir and then in quickly with the mussels.
- Place on the lid and cook until the mussels open, this should take 3-4 minutes.
- Now stir in the coconut milk and garam masala and cook for another minute or two.
- Serve sprinkled with the green parts of the spring onion.
Nutrition Facts : Calories 771 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 140 milligrams cholesterol, Fat 44 grams fat, Fiber 3 grams fiber, Protein 63 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 1557 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
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.
COCONUT-CURRY MUSSELS
Serve these spicy, brothy mussels with rice for a quick, satisfying weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a large pot with a lid, melt butter over medium-high. Add garlic and ginger and cook until fragrant, 1 minute. Whisk in coconut milk and curry paste and bring to a simmer over high. Add mussels and stir to combine. Cover and reduce heat to medium-high. Cook until mussels open, 5 minutes, stirring once. (Discard unopened mussels). Remove pot from heat and stir in lime juice and cilantro.
Nutrition Facts : Calories 483 g, Fat 24 g, Fiber 1 g, Protein 45 g
THAI COCONUT MUSSELS
Steps:
- For the Thai coconut mussels, crush the garlic, galangal, lemongrass, lime leaves, shallots, palm sugar, fish sauce and vegetable oil in a pestle and mortar to a paste.
- Heat a lidded wok over a high heat and fry the paste for 1-2 minutes, or until fragrant.
- Add the mussels and coconut milk, cover with a lid and bring to the boil. Reduce the heat and simmer for 2-3 minutes, or until the mussels have opened. (Discard any mussels with shells that have not completely opened.)
- Meanwhile, for the straw fries, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep fat fryer to 190C.
- Carefully lower the julienned potatoes into the hot oil, and fry for 3-4 minutes, or until crisp and golden-brown. Remove from the oil and set aside to drain on kitchen paper. Season, to taste, with salt and freshly ground black pepper. (You may need to do this in batches.)
- To serve stir the lime juice, coriander, Thai basil and mint intto the mussels. Spoon the mussels into each of 4 serving bowls and spoon the chips alongside.
COCONUT-CURRY MUSSELS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 12
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.
CURRY-COCONUT MUSSELS BABALU'S
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.
CURRY-COCONUT MUSSELS
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
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
More about "curry coconut mussels food"
CURRIED MUSSELS RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (27)Estimated Reading Time 1 minServings 4
- Ingredient Info: Canned unsweetened coconut milk is available at Indian, Latin, and Southeast Asian markets and many supermarkets.
- Heat oil in a large heavy-bottomed pot over medium-high heat. Add leeks, season with salt and pepper, and cook, stirring often, until softened, 8–10 minutes. Add garlic and curry powder and cook, stirring, until fragrant, about 1 minute. Add mussels, coconut milk, and 1½ cups water. Bring to a boil, reduce heat to low, cover, and cook until mussels have opened, about 5 minutes (discard any mussels that have not opened).
CURRIED COCONUT MUSSELS RECIPE - CHATELAINE.COM
From chatelaine.com
3.2/5 (21)Total Time 40 minsCategory RecipesCalories 412 per serving
CURRIED COCONUT MUSSELS RECIPE | MYRECIPES
From myrecipes.com
5/5 (12)Total Time 25 minsServings 4Calories 241 per serving
- Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, ginger, garlic, and jalapeño; sauté 3 minutes, stirring frequently. Stir in curry paste; cook 30 seconds, stirring constantly. Add coconut milk, wine, sugar, and salt; bring to a boil. Cook 2 minutes. Stir in mussels; cover and cook 5 minutes or until mussels open. Discard any unopened shells. Stir in 1/2 cup basil and juice. Divide mussels mixture evenly among 4 bowls, and spoon the coconut mixture evenly over mussels. Sprinkle each serving with 1 tablespoon remaining basil; serve with lime wedges.
- Wine Match: Columbia Winery Cellarmaster's Riesling, Columbia Valley ($10), has a dense texture and honey-sweet flavor that's balanced with spice and mineral notes. Tart lime cuts through the rich coconutty broth of the mussels.—Julianna Grimes
COCONUT CURRY MUSSELS - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
Cuisine Asian, ThaiTotal Time 20 minsCategory Main, Main CourseCalories 841 per serving
- Then rinse the mussels and place in cold water or in a large bowl of ice until you're ready to cook them.
COCONUT CURRY MUSSELS - THE WIMPY VEGETARIAN
From thewimpyvegetarian.com
4.5/5 (33)Total Time 35 minsCategory Main CourseCalories 1067 per serving
- Scrub the mussels, and yank out any beards slipping through the shell with a pair of pliers. Put them on a bunch of ice cubes in a bowl and refrigerate until you need them. I’ve kept them that way for 1 day.
- Melt the butter in a large pot over medium-high heat – I use my Le Creuset large Dutch oven. Add the olive oil and heat it up. Add the onion and pepper (it should sizzle when it hits the pan) and sauté until softened, about 6 – 7 minutes. Add the garlic, salt and pepper and cook for another couple of minutes.
- Thoroughly stir in the curry paste and cook for 5 minutes. Add the coconut milk, vegetable stock, lime juice, and stir. Bring to a simmer, stirring continuously.
- Reduce the heat to medium and carefully add the mussels. If you pile them in with abandon, the shells may break. Cover the pot and simmer just until the mussels open, 5 – 6 minutes. If you forget about them, they'll get tough and rubbery, which no one likes.
COCONUT CURRY MUSSELS RECIPE - ANN CHANTAL ALTMAN | …
From foodandwine.com
Servings 4
- 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.
COCONUT-CURRY MUSSELS RECIPE - EATINGWELL
From eatingwell.com
Ratings 1Category Low-Calorie Mussel RecipesAuthor Penelope WallCalories 311 per serving
- Rinse mussels well and use a brush to remove any barnacles. Discard any with broken shells. Pull off any fibrous "beard" pinched between the shells (most cultivated mussels have had the beards removed).
- Heat oil in a large pot over medium-high heat. Add onion and cook, stirring, until translucent, about 3 minutes. Add tomatoes, garlic, ginger, curry powder, fennel seeds, cayenne and salt; cook until the tomatoes soften, 1 to 2 minutes. Add coconut milk and wine; bring to a boil and cook for 2 minutes.
- Add the mussels, cover and reduce heat to medium. Cook for 6 minutes. Remove the mussels with a slotted spoon to a large bowl (discard any unopened mussels); cover to keep warm.
- Boil the sauce over high heat for 5 minutes to reduce slightly. Pour the sauce over the mussels. Serve garnished with cilantro.
CURRIED COCONUT MUSSELS - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.com
Cuisine AmericanTotal Time 55 minsCategory Main DishCalories 877 per serving
- Stir a couple tablespoons of kosher salt into a bowl of cold water. Add the mussels and allow them to soak for about 15-20 mins.
- De-beard the mussels and scrub the shells well. Discard any open mussels. Drain and place the mussels in a bowl and drape a damp towel or paper towel over the top. Refrigerate.
- Melt the butter over med heat in a large dutch oven. Add the shallot and cook for 2-3 mins until it begins to soften. Add the garlic, ginger and saute for 2-3 more mins.
- Add the curry powder and stir until fragrant. Mix in the brown sugar and deglaze with the sherry. Cook until the sherry is reduced by half.
CARIBBEAN COCONUT MUSSEL CURRY - GYPSYPLATE
From gypsyplate.com
4.5/5 (42)Total Time 30 minsCategory Main CoursesCalories 728 per serving
- Wash mussels thorouly if fresh. If you are using packaged mussles, thaw according to directions and and retain the mussel juice, as it adds good flavors.
- Chop onions, tomato, ginger, garlic and green onions. Remember to wear gloves when handling scotch bonnet peppers and wash your hands immediately. Discard the seeds and only use the flesh of scotch bonnet peppers.
- Heat oil on medium heat and add onion, garlic and ginger. sauté for 3-4 minutes until the onion becomes a bit transluscent. Add the curry powder and turn down the heat and cook for 3 minutes to toast the curry, which will bring out the flavors of the spices from the curry blend.
- Add the diced green onions and half of parsley. Turn up the heat and add the mussels. Give it a stir. Add tomatoes, finely chopped scotch bonnet peppers or green chilies, salt and black pepper. Let it simmer for a couple of minutes.
COCONUT CURRY MUSSELS WITH ZUCCHINI NOODLES - EATING BIRD FOOD
From eatingbirdfood.com
4.5/5 (4)Total Time 30 minsCategory AppetizerCalories 279 per serving
- Scrub and clean mussels. Toss and mussels with cracked shells and tap any mussels with open shells. If the shell doesn’t respond by closing tightly, toss it (this means the mussel is dead).
- In a wide bottomed stockpot* over medium heat, add 1 teaspoon olive oil and garlic. Cook garlic until fragrant, about 3 minutes and then add coconut milk, curry paste, fish sauce, broth, lime juice and salt. Simmer broth for about 5 minutes.
- Add mussels to the stockpot and give them a big stir to coat. Increase heat, cover and boil broth until the mussels open, about 6 minutes. Grab bowls, add zucchini noodles to each and use tongs to transfer mussels to each bowl. Discard any mussels that do not open. Spoon some broth into each bowl, sprinkle with cilantro and serve.
RECIPES: COCONUT-CURRY MUSSELS AND MORE | THE SEATTLE TIMES
From seattletimes.com
Estimated Reading Time 4 mins
COCONUT CURRY MUSSELS DONE THE CARIBBEAN WAY.
From caribbeanpot.com
4/5 (6)Total Time 14 minsEstimated Reading Time 3 mins
THAI COCONUT CURRY MUSSELS | MARTHA'S VINEYARD MAGAZINE
From mvmagazine.com
Estimated Reading Time 2 mins
STEAMED MUSSELS WITH THAI-STYLE COCONUT-CURRY BROTH RECIPE
From seriouseats.com
5/5 (1)Category Mains, Quick Dinners, Soups And StewsCuisine ThaiTotal Time 20 mins
COCONUT-CURRY MUSSELS - WILLIAMS SONOMA
From williams-sonoma.com
5/5 (3)Total Time 16 minsServings 4-6
MUSSELS IN RED CURRY-COCONUT BROTH | HEALTHY RECIPES | WW ...
From weightwatchers.com
Cuisine ThaiCategory Dinner,Lunch,AppetizersServings 2Total Time 20 mins
RED CURRY COCONUT MUSSELS - FOR FISK SAKE
From forfisksake.com
Cuisine Thai-InspiredCategory Main CourseServings 2Estimated Reading Time 3 mins
THAI MUSSELS IN COCONUT CURRY SAUCE - EVERYDAY GLUTEN FREE ...
From everydayglutenfreegourmet.ca
Estimated Reading Time 5 mins
THOMASINA MIERS’ RECIPE FOR MUSSELS WITH COCONUT, TURMERIC ...
From theguardian.com
Author Thomasina Miers
RECIPE: COCONUT THAI GREEN CURRY MUSSELS - KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
COCONUT CURRY MUSSELS - THE COOK'S COOK
From thecookscook.com
Estimated Reading Time 1 min
THAI COCONUT CURRY MUSSELS - MY DIGITAL KITCHEN
From mydigitalkitchen.ca
Servings 6Total Time 15 mins
COCONUT CURRY MUSSELS - CANADIAN LIVING
From canadianliving.com
AMAZING RED CURRY THAI MUSSELS - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
COCONUT CURRY MUSSELS — ALL NATURAL INDIAN SIMMER SAUCES ...
COCONUT CURRY MUSSELS | FOODFUP
From foodfup.com
CURRY-COCONUT STEAMED MUSSELS - ST. FRANCIS WINERY
From stfranciswinery.com
COCONUT CURRY MUSSELS - CLEAN EATING
From cleaneatingmag.com
CURRY COCONUT MUSSELS - TFRECIPES.COM
From tfrecipes.com
COCONUT CURRY MUSSELS WITH LEMONGRASS – THE LOBSTER MAN
From lobsterman.com
MUSSELS IN COCONUT CURRY SAUCE - THRIFTY FOODS
From thriftyfoods.com
CURRY COCONUT MUSSELS BABALUS RECIPES
From tfrecipes.com
COCONUT CURRY MUSSELS | RECIPES | LEE KUM KEE HOME | USA
From usa.lkk.com
MUSSELS COCONUT CURRY - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love