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.
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
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.
MUSSELS WITH CURRY CREAM SAUCE
Make and share this Mussels With Curry Cream Sauce recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the mussels in a saucepan with the wine and place over a high heat.
- Bring to the boil and cook, stirring, until all the mussels have opened.
- Strain the cooking liquid into a jug through a fine sieve.
- Discard any mussels that have not opened fully.
- Return the mussels in their shells to the pan.
- Cover and set aside.
- Melt the butter in another saucepan.
- Add the carrot and onion and cook over a low heat for 2 minutes or until softened but not browned.
- Add the sultanas, curry powder, and tomato puree.
- Cook, stirring, for one minute.
- Gradually stir in the strained mussel liquid.
- Peel the apple, cut it into wedges and add to the sauce.
- Simmer gently for five minutes.
- Add the cream.
- Pour the sauce over the mussels and heat through gently.
- Serve at once with some crusty bread to mop up the juices.
CREAMY SPICED MUSSELS
Expand your seafood horizons - this recipe for mussels is not as difficult as you might think
Provided by Mary Cadogan
Categories Dinner, Lunch, Starter
Time 35m
Number Of Ingredients 8
Steps:
- Scrub the mussels in a large bowl of cold water and discard any that are open. Put in a large pan with the wine. Bring to the boil, cover and shake the pan over a high heat until the mussels are open, about 3-4 mins.
- Tip the mussels into a colander set over a large bowl to catch the juices. Discard any that have not opened. Strain the cooking liquid through a sieve into a jug. Keep the mussels warm.
- Fry the shallots in the butter in the large pan until they are softened, but not browned. Stir in the flour and curry paste, and cook for 1 min. Add the cooking liquid (discarding the last little bit, which may be gritty) and season with pepper. Don't add salt, as the mussel juices will be salty enough.
- Stir the crème fraîche into the sauce, warming it through over a low heat until thickened and glossy. Divide the mussels between four bowls and pour over the sauce. Scatter with parsley and serve with chips or bread to mop up the juices.
Nutrition Facts : Calories 285 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.27 milligram of sodium
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.
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 RED CURRY SAUCE
Mussels in Red Curry Sauce - This is my simple mussels in red curry sauce recipe. Do remember to have some crusty bread to sop up the sweet, briny, and spicy red curry sauce.
Provided by Rasa Malaysia
Categories Thai Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Clean and scrub the mussels with cold water. Strain and set aside.
- Heat up a deep pot and add oil. Add the garlic cloves and saute for 30 seconds and follow by the red curry paste. When you smell the red curry aroma, add water, coconut milk, fish sauce, and palm sugar and bring the sauce to boil. Adjust the taste according to your liking by adding more water, fish sauce or palm sugar.
- Transfer the mussels into the pot and stir well with the red curry sauce. Cover the pot and let the mussels cook for a few minutes or until all the shells are open. Dish out and serve immediately.
Nutrition Facts : Calories 269 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 17 grams fat, Protein 18 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 4 people, Sodium 777 grams sodium, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat
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.
MUSSELS IN WHITE WINE WITH CURRY
Provided by Florence Fabricant
Categories dinner, project, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Wash the spinach three times in cold water and place it, still wet, in a large pot. Heat, stirring, until it wilts. Drain and refresh under cold water, drain and set aside.
- In a large pot, heat 1 tablespoon butter. Add shallots and curry powder and cook 2 minutes, stirring. Add wine, cook 3 minutes longer. Add mussels, cover and cook over high heat until they open, 8 minutes.
- Transfer mussels from the pot with a slotted spoon to a big warm bowl, discarding any that have not opened. Cover the bowl with a clean towel wrung out in hot water.
- Strain the mussel liquid through a coffee filter or cheesecloth, and place it in a clean, medium saucepan. Cook over high heat until reduced by half. Add the heavy cream, and reduce again by about half, until the sauce is just a little thicker than plain heavy cream. Stir in the chives and two tablespoons butter, and season to taste with salt and pepper.
- Heat the remaining butter in a pan. Press excess moisture from spinach, add it and cook until just heated. Divide it among four large, shallow soup plates (if serving as a main course) or six plates (for a first course).
- Pull off and discard one shell from each mussel, and arrange mussels on the half shell on the spinach. Reheat the sauce, spoon it over the mussels and serve at once.
Nutrition Facts : @context http, Calories 582, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 37 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 20 grams, Sodium 1132 milligrams, Sugar 4 grams, TransFat 0 grams
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
STEAMED MUSSELS IN COCONUT CURRY SAUCE
Make and share this Steamed Mussels in Coconut Curry Sauce recipe from Food.com.
Provided by Dawn B.
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1078.1, Fat 73.6, SaturatedFat 48.3, Cholesterol 189.7, Sodium 1958.1, Carbohydrate 34.3, Fiber 1.5, Sugar 2.8, Protein 73.5
MONK'S MUSSELS IN THAI CURRY SAUCE
There is this cool little Belgian Bar in Philadelphia's Center City that serves like a million different beers and the best mussels I've ever had. Here's how to make them! 6 servings would be as an appetizer.
Provided by CHRISSYG
Categories Asian
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- **you can substitue one tablespoon mashed anchovy or paste diluted w/ sherry or wine if you don't have fish sauce.
- Sautee garlic, lemongrass and ginger in oil for about two minutes, until fragrant but not browned.
- Whisk in the rest of the ingredient except the mussels and about half of the cilantro and half of the basil.
- Bring to a light simmer about 3-4 minutes
- Add the mussels, stir and cover)
- Cook about 4-5 minutes until mussels open (throw away any that don't open after 5 mins of cooking).
- Remove mussles from the broth and into a large serving bowl, Strain broth over top of the mussels and sprinkle with remaining cilanto.and basil.
- Serve with some nice crusty bread and Belgian Fries with Bourbon dipping sauce!
Nutrition Facts : Calories 467.4, Fat 33.2, SaturatedFat 25.2, Cholesterol 64.9, Sodium 1226.2, Carbohydrate 14.8, Fiber 0.6, Sugar 1.2, Protein 30.6
CLAMS AND MUSSELS IN THAI CURRY SAUCE
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
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
THAI RED CURRY MUSSELS
Show off your kitchen skills with quick and gorgeous Thai red curry mussels. Serve with a side of bread for dipping.
Provided by Sam | Ahead of Thyme
Categories Seafood
Time 25m
Number Of Ingredients 12
Steps:
- Melt the butter in a large wok over medium heat.
- Add the tomatoes, garlic and ginger and saute for about 2 minutes.
- Pour in the coconut milk and red curry paste. Add in half the cilantro. Stir to combine.
- Let simmer for a couple of minutes.
- Add the mussels. Cover the wok and continue to cook until the mussels open. This should take about 5 minutes.
- Add the basil leaves, fish sauce and lime juice. Cook for another minute.
- Serve in a large bowl with a side of french bread for dipping. Sprinkle the remaining cilantro on top.
Nutrition Facts : ServingSize 10 mussels, Calories 372 calories, Sugar 4.4 g, Sodium 724.2 mg, Fat 18.5 g, SaturatedFat 10.5 g, TransFat 0 g, Carbohydrate 21.1 g, Fiber 1.7 g, Protein 29.5 g, Cholesterol 83.9 mg
MUSSELS IN CURRY CREAM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the butter in a large Dutch oven or pot over medium-high heat. Add the curry powder and cook, stirring, 30 seconds. Add the onion, celery, shallots, garlic, 1/2 teaspoon salt, and pepper to taste; cook until the vegetables are translucent, 4 to 5 minutes. Add the wine and 1/4 cup water and bring to a boil over high heat. Stir in the mussels; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. Transfer the open mussels to a bowl using a slotted spoon (discard any that do not open). Cover the bowl and set aside.
- Add the cream to the pot with the cooking liquid and vegetables; bring to a boil and cook until reduced by half, 5 to 8 minutes. Stir in the cognac and lemon juice. Return the mussels to the pot and stir to coat with the sauce. Serve with the lemon wedges and toasted baguette slices.
STEAMED MUSSELS IN THAI CURRY SAUCE
Categories Shellfish Tomato Appetizer Steam Quick & Easy Lemon Lime Basil Mussel Curry Summer Lemongrass Cilantro Bon Appétit
Yield Makes 6 to 8 first-course servings
Number Of Ingredients 12
Steps:
- Bring coconut milk to boil in heavy large saucepan. Reduce heat to medium; add curry paste and whisk until dissolved. Add next 6 ingredients. Simmer uncovered 10 minutes. Strain into bowl.
- Heat peanut oil in large deep skillet over high heat. Add mussels. Sauté 2 minutes. Add strained curry sauce. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open). Transfer to large serving bowl. Sprinkle with tomatoes and cilantro and serve.
- Available at Indian, Southeast Asian, and Latin American markets as well as many supermarkets.
- ** Available at Asian markets and in the Asian foods section of some supermarkets.
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
CLAMS AND MUSSELS IN THAI CURRY SAUCE
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 13
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.
INSTANT POT MUSSELS IN COCONUT CURRY SAUCE
Mussels cook to perfection in a savory coconut curry sauce that you'll be tempted to eat with a spoon (I know this from experience!). I like to serve this as an Instant Pot appetizer with French bread for dipping so that we can savor every last bite of both the mussels and the sauce.
Provided by Ramona Cruz-Peters
Categories Appetizer
Yield 4 servings
Number Of Ingredients 10
Steps:
- Rinse the mussels under cold water in a colander. Inspect the mussels and discard any that are open or cracked. If any "beards" (the thin, sticky membrane around the edge) remain, pull them off.
- Select the sauté function on the pressure cooker (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on medium-high heat). Melt the butter in the pot. Add the shallot and garlic and sauté for 2 minutes.
- Add the white wine and sauté for 3 minutes. Stir with a wooden spoon and scrape any browned bits from the bottom of the pot. Press cancel or turn off the burner.
- Stir in the coconut milk, chicken broth, curry powder, and salt until well combined. Add the cleaned mussels to the pot and stir to coat them with the sauce.
- Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 3 minutes at high/normal pressure (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on high heat, set a timer for 3 minutes after the pot has reached pressure, then reduce the heat to low). It will take 8 to 9 minutes for the pot to come to pressure before the cooking time begins.
- After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat). Release the pressure using the manufacturer's quick release method.
- Serve the mussels immediately in their sauce with some French bread on the side to dip into the sauce.
STEAMED MUSSELS IN THAI BASIL-COCONUT SAUCE
Steps:
- Gather the ingredients.
- Rinse mussels under cold water. Set in refrigerator until ready to use.
- Place all 'Basil-Coconut Sauce' ingredients in a food processor. Process well. Taste test for salt, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Add more chili for a spicier sauce. Set aside.
- Heat a large frying pan or wok over high heat. Add 1 to 2 tablespoons oil and swirl around, then add the galangal or ginger, shallots or onion, garlic, and chili (if using). Stir-fry 2 minutes.
- Add white wine and mussels, stirring gently. Bring to a boil.
- Reduce heat to simmer (medium-low) and cover with lid to steam 3 minutes.
- Take off lid and stir gently. If most of the mussels have opened, they are ready to eat. Discard the ones that haven't opened.
- Reduce heat to low. Remove lid and add the basil-coconut sauce. Stir gently. As soon as the sauce is warm, this dish is ready (30 seconds to 1 minute).
- To serve, slide mussels and sauce onto a serving platter, mounding them into a pile. Sprinkle with chopped basil and fresh coriander . If desired, serve with a fresh French loaf, or garlic toast to soak up the juices. Enjoy with a bottle of nice wine and a loved one!
Nutrition Facts : Calories 897 kcal, Carbohydrate 68 g, Cholesterol 127 mg, Fiber 7 g, Protein 66 g, SaturatedFat 27 g, Sodium 2077 mg, Fat 40 g, ServingSize Serves 2, UnsaturatedFat 7 g
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