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
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
THAI STEAMED MUSSELS
Posting this for ZWT 2006. Oh wow these sound good! I would serve these with coconut rice and some steamed asparagus I think.
Provided by JanetB-KY
Categories Mussels
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar; stir to dissolve sugar and curry paste and bring to a boil over high heat.
- Boil for 2 minutes then add mussels; cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
- Remove from the heat and discard any unopened mussels; pour mussels and liquid into a serving dish and toss with cilantro.
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.
SPICY THAI STEAMED MUSSELS
Steps:
- Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3 cup. In an 8-quart kettle boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat, stirring, 2 minutes. Add mussels, tossing to combine. Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.) Chop cilantro and toss with mussels.
- Serve mussels with lime wedges.
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