Mussels With Coconut Curry Sauce Food

COCONUT-CURRY MUSSELS

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 IN CURRY CREAM SAUCE

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.

MUSSELS WITH COCONUT CURRY SAUCE

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

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.

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.

RIDICULOUSLY DELICIOUS THAI COCONUT MUSSELS

Steps:

• Heat the coconut oil in a large pot over medium-high heat. Add the ginger, garlic, and lemongrass and cook for 1 minute. Add the coconut milk, fish sauce, chilis, and lime juice and bring the pot to a boil.
• When the coconut milk is boiling, add the mussels. Cover the pot for 1 minute. After a minute, remove the lid and take out any shells that have opened. Continue to remove the mussels as they open. If any of the mussels are still closed after 6 or 7 minutes, discard them.
• Pour the sauce over the cooked mussels and serve right away.

MUSSELS WITH COCONUT-CURRY SAUCE

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.

CURRY MUSSELS RECIPE

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.

MUSSELS IN RED CURRY SAUCE

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.

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.

THAI RED CURRY MUSSELS

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.

STEAMED MUSSELS IN COCONUT CURRY SAUCE

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.

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.

STEAMED MUSSELS IN THAI CURRY SAUCE

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.

DELICIOUS MUSSELS IN COCONUT AND WHITE WINE

Steps:

• 1 Get the onions and roughly mince them up; cut the garlic too in slices. 2 Put them in the pot along with the olive oil. Just put enough oil to make them not stick. Dont put too much. 3 After a couple minutes, add the butter and continue to cook the vegetables down. 4 Add a bit of parsly too but not all. Add some fish sauce. 5 After the onions have become transparent, pour the coconut milk in. Cook that for a minute or two. 6 add the curry and 6 lemon leaves. The color should be yellowish and add as much curry as you like. Id recomend about 1-(1.5) tablespoons. 7. cook that for about 2 minutes and then add half the wine. Let that simmer. 8. Add the mussels to the sauce. It looks like there is not enough sauce but their is. Mix the sauce and mussels together carefully so that you dont spill anything. 9. Add the rest of the wine and parsley. 10. Mix it all together well and put the top on. 11. Cook them till their shells are open and they look done. I think it was about 7 minutes but that is a guess. BTW mix it once in a while to cover them in juice. 12. Make sure you dont OVER cook them because they'll get rubbery as do all clams and mussels if you overcook them 13 ENJOY on rice or pasta using the sauce in the pot as the dressing for the carbs.

COCONUT-CURRY MUSSELS

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.

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!

INSTANT POT MUSSELS IN COCONUT CURRY SAUCE

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.