Mussels With Peppers Bamboo Shoots And Green Curry Food

MUSSELS IN GREEN CURRY SAUCE

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.

STEAMED MUSSELS WITH PEPPERS

Steps:

• Tap mussels; discard any that do not close. Set aside. In a large skillet, saute jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the clam juice, wine, red pepper, green onions, oregano and bay leaf., Bring to a boil. Reduce heat; add mussels. Cover and simmer for 5-6 minutes or until mussels open. Discard bay leaf and any unopened mussels. Sprinkle with parsley, salt and pepper. Serve with baguette slices if desired.

MUSSELS

Steps:

• In a large pot over medium heat, place wine and 1/4 stick butter.
• Add the shallots, garlic, celery leaves, and parsley and simmer.
• Place mussels in a bamboo steamer above the pot.
• Cover and let the mussels steam until they are all open, 10 to 20 minutes.
• When all are opened, remove and discard the half of each shell without the mussel and place the half shell with the mussels in bowls.
• During this time, reduce the mixture in the pot by 1/2 and add the remaining butter.
• When the mixture is reduced by one-half or when there is just about no more liquid at the bottom of the pot, add 1/2 to 2/3 of the whipping cream to the pot.
• (You can add the whole pint, it's personal preference.) Let the mixture come to a boil, stirring constantly, until slightly thickened, about 5 to 7 minutes.
• Pour the cream sauce over the mussels and enjoy!

SHRIMP AND BAMBOO SHOOT CURRY

Steps:

• Marinate the shrimp in the lemon juice and salt for 1 hour.
• Heat the oil in a pan (a dekshi in Calcutta), add the onion, and stir fry it over moderate heat until it turns light brown. Add the garlic and ginger and stir fry another minute. Add the tomato and mix well.
• Add the cumin, coriander, turmeric and chili flakes and stir for a minute or two to integrate all the seasonings. Add the shrimp and marinade, bamboo shoots, and the coconut milk and water. Simmer the mixture over low heat for 15-20 minutes. Adjust the salt if necessary.
• Remove the pan from the heat, cover, and let stand for 10 minutes, which allows the coconut milk to be absorbed by the shrimp and bamboo shoots. Garnish with the fresh coriander.
• Serve warm with white rice and a variety of table chutneys and pickles.

POACHED MUSSELS FOR TWO

Steps:

• Scrub mussels with a brush under cool running water, and remove beards. Discard any opened or cracked mussels. They are dead.
• Bring broth and red wine vinegar to a boil in a large pan with a lid. Add mussels and reduce heat. Simmer 8-10 minutes or until shells open, shaking the pan occasionally. Transfer mussels to a dish.
• Add the remaining ingredients, except butter, to the broth in the pan. Cook over high heat until the until the liquid is reduced by about half.
• Remove from heat. Whisk in butter until melted. Pour sauce over mussels.

THAI PUMPKIN SOUP WITH GREEN CURRY

Steps:

• Melt butter in large saucepan over medium heat. Saute the onion, ginger and garlic in the butter until the onion is soft, about 3 minutes.
• Place half the pumpkin, the coconut milk, milk, curry paste, and thyme into a blender. Add the onion mixture and puree until smooth.
• Pour soup back in the pot, add the remaining pumpkin, and continue to cook over medium heat until it is heated through but not boiling, about 3 minutes.
• Season with lime juice, salt and the pepper to taste. Adjust the seasonings. Serve hot. Scatter a few chopped peanuts over each serving.

THAI GREEN CURRY

Steps:

• Cut chicken breast into slices or cubes.
• Heat a skillet on medium high, and add chicken and shallots.
• Cook chicken 5 minutes on each side.
• Add garlic, ginger, and green curry paste. Stir until well combined.
• Add coconut milk, chicken broth, brown sugar, fish sauce, and salt.
• Increase heat until the mixture boils, then lower to a simmer for 10 minutes, stirring occasionally.
• Enjoy!
• Note: If you like a thicker sauce, you can add 2 tablespoons of flour, or 1 tablespoon of cornstarch mixed with a little of the sauce, then return to the skillet.

MUSSELS WITH PEPPERS, BAMBOO SHOOTS AND GREEN CURRY

Steps:

• Heat oil in large wide heavy pot on medium heat.
• Add curry paste and cook 1 minute.
• Stir in coconut milk; bring to boil and cook for 2 minutes.
• Add fish sauce, sugar and peppers. Simmer for 7 minutes.
• Add bamboo shoots and mussels. Cover pot with a lid and cook for 5-8 minutes or until the mussels open.
• Stir in the basil.
• Serve in warm bowls.