MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
- Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.
STEAMED CLAMS OR MUSSELS IN SEASONED BROTH
Simmer your choice of shellfish in one of our homemade seasoned broths for an easy and healthy seafood supper.
Provided by wp
Number Of Ingredients 4
Steps:
- In a covered 5- to 6-quart pan over high heat, bring broth to a boil. Reduce heat to low and simmer while cleaning shellfish.
- Meanwhile, scrub clams or mussels well; pull any beards off mussels. Discard open shellfish that don't close when tapped.
- Return broth to a boil over high heat. Add shellfish, cover, and cook until shells pop open, 3 to 6 minutes. Spoon shellfish and broth into bowls. Sprinkle with parsley. Serve with lemon wedges.
- Creamy tarragon-shallot broth. In pan, combine 1 cup water (for clams) or clam juice (for mussels), 1 cup dry white wine, 1/2 cup chopped shallots, 1/4 cup whipping cream, and 1 teaspoon dried tarragon.
- Per serving with clams: 265 cal., 34% (90 cal.) from fat; 13 g protein; 10 g fat (8 g sat.); 11 g carbo (3 g fiber); 328 mg sodium; 62 mg chol.
- Garlic-ginger broth. In pan, combine 1 cup water (for clams) or fat-skimmed reduced-sodium chicken broth (for mussels), 1 cup sake or dry white wine, 1 tablespoon chopped garlic, 1 tablespoon chopped fresh ginger, and 1/4 teaspoon crushed hot chili flakes.
- Per serving with clams: 154 cal., 5% (1 cal.) from fat; 12 g protein; 9 g fat (1 g sat.); 4 g carbo (2 g fiber); 56 mg sodium; 29 mg chol.
- Tomato-basil broth. In pan, combine 1 can (14 1/2 oz.) diced tomatoes (including liquid), 1/2 cup water (for clams) or fat-skimmed reduced-sodium chicken broth (for mussels), 1/2 cup chopped onion, 1 tablespoon minced garlic, and 2 teaspoons dried basil.
- Per serving of clams: 131 cal., 11% (14 cal.) from fat; 14 g protein; 5 g fat (2 g sat.); 17 g carbo (4 g fiber); 386 mg sodium; 29 mg chol. z
Nutrition Facts :
STEAMED MUSSELS WITH LIME & CILANTRO
Provided by Molly Stevens
Categories Appetizers
Yield four as a main course; eight as an appetizer.
Number Of Ingredients 11
Steps:
- Rinse the mussels in a colander under cold water, scrub the shells thoroughly, remove the tough, wiry beards, and discard any mussels with broken or gaping shells. While the mussels drain, heat the oil in a large, wide pot over medium- high heat. Add the carrot and jalapeño and sauté, stirring occasionally until they begin to soften and lightly brown, about 2 min. Add the garlic and 1/2 tsp. of the lime zest, and continue to sauté 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 to 6 min.
- 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, and boil until the sauce reduces just a bit, 2 to 3 min. Add 1-1/2 Tbs. of the lime juice, the cilantro, and the chile 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.
Nutrition Facts : ServingSize four as a main course; eight as an appetizer., Calories 292 kcal, Fat 125 kcal, SaturatedFat 5 g, TransFat 14 g, Carbohydrate 10 g, Protein 27 g, Cholesterol 84 mg, Sodium 801 mg, UnsaturatedFat 7 g
COCONUT CURRY WITH MUSSELS AND CLAMS
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
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.
SPICY COCONUT MUSSELS WITH LEMONGRASS
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
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
THAI MUSSELS IN A LEMONGRASS WHITE WINE SAUCE
Steps:
- Pour chicken stock into a wok or large frying pan. Note : You will also need a tight-fitting lid.
- Add the minced lemongrass (including the upper stalk), plus the lime leaves. Bring to a boil over high heat, then reduce to medium-high.
- Add the wine, vinegar, chilies, fish sauce , sugar and 1/2 cup chopped coriander. Stir to incorporate.
- When the sauce is gently boiling, add the mussels. Stir them in, then cover with a tight-fitting lid. Cook for 2 to 3 minutes.
- Remove lid and gently stir the mussels. If some of them still haven't opened, put the lid back on and allow to cook 1 more minute.
- Reduce heat to low and add the garlic, gently stirring it in.
- Push mussels aside to reveal the sauce. Add the dissolved cornstarch to the sauce, stirring well to incorporate. The sauce should thicken in about 30 seconds. As it thickens, gently stir the mussels to combine with the thickened sauce.
- Remove from heat. Taste-test the sauce, adding more fish sauce if not salty enough. If too salty, add a squeeze or two of lime or lemon juice. If too sour, add 1-2 more tsp. sugar. If not spicy enough, add more fresh garlic and/or fresh chili.
- When you're happy with the taste, scoop or slide mussels into a large serving bowl (or individual bowls). Pour the remaining sauce on top. Finish with generous sprinklings of fresh coriander and basil. Add lemon or lime wedges on the side.
- Serve with rice or crusty French loaf to help soak up the juices. A good white or blush wine pairs nicely with this dish. Enjoy!
Nutrition Facts : Calories 309 kcal, Carbohydrate 34 g, Cholesterol 64 mg, Fiber 4 g, Protein 31 g, SaturatedFat 1 g, Sodium 1677 mg, Fat 6 g, ServingSize 2 to 4 servings, UnsaturatedFat 3 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
MUSSELS IN YUMMILICIOUS LEMONGRASS BROTH
This is an extremely yummy treat. Really fast to make, and extremely tasty. The lemongrass gives it a wonderful flavour and fragrance. I found this in Donna Hay's Food Fast cookbook.
Provided by KitchenManiac
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place stock, ginger, lemongrass and lemon rind in a saucepan over high heat.
- Bring the broth to the boil then add the mussels and cook for 2-3 minutes or until the mussels open.
- Discard any mussels that don't open.
- Serve mussels in deep bowls with the broth and some bread or with some cooked pasta.
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- Pick through the clams and discard any that are open and do not close when firmly tapped—these clams are dead and should not be eaten. Add the rest to a colander.
- Fill a bowl large enough to fit the colander with cold water and 3 to 4 tablespoons salt for every 6 cups water. Stir until most of the salt has dissolved.
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- In a medium size bowl, whisk together the coconut milk, fish sauce, lime juice, clam juice and brown sugar; set aside.
- Using a lidded pot large enough to contain all the mussels, set over medium heat, add the oil and when it is hot but not smoking add the lemongrass, ginger and shallot. Cook, stirring often until tender and fragrant, about 2-3 minutes. Add the chopped garlic and cook for another 30 seconds, do not allow the garlic to brown. Stir in the wine and vegetable broth.
- Raise the heat to high and bring the pot to a boil. Add the mussels and cover with the lid and steam the mussels for 4 minutes, shaking the pot occasionally to redistribute the mussels. Remove the lid momentarily, and pour the coconut milk mixture over the mussels, sprinkle with the Thai basil and cover the pot again. Continue to steam the mussels, shaking the pot occasionally for another 3-4 minutes until the mussels have opened.
- Remove the pot from the heat and transfer the mussels to individual bowls. Discard any mussels that have not opened. Ladle the lemongrass-coconut broth over the mussels and garnish with fresh Thai basil sprigs and lime wedges.
MUSSELS AND CLAMS WITH LEMON GRASS BROTH RECIPE | …
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- Heat oil in a Dutch oven over medium heat. Add shallots and garlic; sauté 1 minute or until tender. Add lemon grass and ginger; cook 1 minute. Add 3 cups water; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes. Add 2 tablespoons cilantro. Remove from heat; cover and let stand 5 minutes.
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