Mussels In Spicy Coconut Broth Food

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

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.

SPICY COCONUT MUSSELS

Steps:

• combine the first seven ingredients in a skillet, bring to a boil.
• add mussels, cover, and cook 5 minutes until shells open.
• discard any unopened mussels garnish with basil.

SPICY COCONUT MUSSELS WITH LEMONGRASS

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.

MUSSELS IN SPICY COCONUT BROTH

Steps:

• Combine first 7 ingredients in a Dutch oven, and bring to a boil. Add mussels; cover and cook 5 minutes or until shells open.
• Remove from heat; discard any unopened shells. Spoon 1 1/2 cups broth mixture into each of 2 soup bowls.
• Divide mussels evenly among each soup bowl. Garnish with chopped basil.

MUSSELS IN SPICED BROTH

Steps:

• Crush the coriander stems in a mortar using a pestle, then put into a large pan with the coconut milk, lemongrass and ginger. Bring to the boil and simmer for 4 mins. Add the lime leaves and chillies, then stir in the coconut cream.
• Add the mussels and fish sauce, then cover with an ill-fitting lid or baking tray so that the mussels can steam, but the broth won't boil over and make a mess of your stove. Bring the liquid back to the boil, then simmer for a few mins, shaking the pot every so often so the mussels move around and open up - this should take about 3-5 mins.
• When all the mussels are open, add the lime juice but don't boil again. Taste, and if you like it, good - otherwise add more chilli for heat, more lime for sourness and more fish sauce if you think it needs salt. Spoon into bowls and sprinkle with the coriander leaves to serve.

MUSSELS IN LIME-COCONUT BROTH

Steps:

• Heat butter in a sauce pan over medium heat. Add shallots and cook until soft, 5 to 7 minutes. Add garam masala, turmeric, bay leaves, and chile pepper and cook until fragrant, about 3 minutes more.
• Add ginger and tomato paste to the saucepan and cook until browned, about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer, about 5 minutes. Taste and adjust salt.
• Add mussels to the saucepan and simmer until all shells open, about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.