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.
MUSSELS WITH LEMONGRASS
Make and share this Mussels With Lemongrass recipe from Food.com.
Provided by KitchenManiac
Categories Mussels
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and scrape the mussels.
- Discard any open ones.
- Bring the water to a boil in a large saucepan.
- Add shallots, garlic, lemongrass and fish sauce.
- Let this simmer 30min, bring water to boil, add mussels.
- Cover and boil for five minutes over high heat.
- Add salt and pepper to taste and sprinkle with basil leaves.
- Cover and cook a few minutes more before removing from the heat.
- Discard any mussels which have not opened during cooking.
Nutrition Facts : Calories 429.3, Fat 10.5, SaturatedFat 2, Cholesterol 127.3, Sodium 5491.4, Carbohydrate 25, Fiber 1.8, Sugar 0.5, Protein 56.3
SAUTEED MUSSELS WITH BEER AND LEMONGRASS
Steps:
- Put the olive oil in a medium skillet over high heat. Once the oil is hot add the mussels and cook for 1 minute.
- Reduce the heat to medium and add the bell pepper, garlic, lemongrass and shallots. Stir for 1 minute and then add the beer, cream, peas, basil, lemon juice, crab base and hot sauce. Continue to stir until the mussels are completely open, then let simmer until the sauce is reduced by a quarter, 3 to 4 minutes. Serve with crusty French bread, if desired.
MUSSELS IN LEMONGRASS
If you like mussels, You will love this recipe. If you don't - this is a good time to start :) Aromatic lemongrass, lime juice and chillies completely eliminate this "strange" taste, characteristic for seafood.
Provided by Dagmara O.
Categories Mussels
Time 8m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- 1. Wash the mussels under the tap and leave to drain. Cut chilli peppers into thin strips, throw away seeds. Chop garlic, cut lemongrass into 4 cm pieces.
- 2. In a large pot mix water, lime juice and wine (optional); add the garlic, lemon grass, chilli, fish sauce and sugar. Bring to boiling and add mussels. Stir thoroughly, cover and cook for 6 minutes.
- 3. Sprinkle mussels with chopped coriander, stir and serve when they're still steaming - preferably in a pot in which they were prepared. Enjoy your meal! :).
Nutrition Facts : Calories 317.1, Fat 7.7, SaturatedFat 1.4, Cholesterol 93.3, Sodium 1428.9, Carbohydrate 20.5, Fiber 1.7, Sugar 2.6, Protein 41
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.
STEAMED MUSSELS WITH CURRY AND LEMONGRASS
Make and share this Steamed Mussels With Curry and Lemongrass recipe from Food.com.
Provided by lazyme
Categories Mussels
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 5- to 6-quart heavy kettle bring wine and cream to a boil with garlic, shallot, lemongrass, and curry powder.
- Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, or until opened, discarding any unopened ones and lemongrass.
- Using a slotted spoon divide mussels among 4 bowls.
- Add to liquid remaining in kettle scallion, butter, and salt and pepper to taste, stirring until butter is incorporated, and spoon over mussels.
Nutrition Facts : Calories 433.4, Fat 28.9, SaturatedFat 16.3, Cholesterol 136.9, Sodium 515, Carbohydrate 11.1, Fiber 0.4, Sugar 0.7, Protein 21.9
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
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- Heat the canola oil in a large, deep skillet. Add the ginger, lemongrass and jalapeño and cook over high heat until fragrant, about 1 minute. Add the mussels and water and toss to coat. Cover and cook, stirring occasionally, until the mussels open, about 5 minutes. Using a slotted spoon, transfer the mussels to a large, deep bowl; discard any mussels that do not open.
- Carefully pour any accumulated mussel liquid back into the skillet. Stir in the brown sugar, Asian fish sauce, unsalted butter and minced cilantro. Pour the pan sauce over the mussels and serve immediately.
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