Steamed Mussels With Curry Food

STEAMED MUSSELS IN CURRY BROTH

Steps:

• With a vegetable brush, clean the mussels under cold running water. Pull off and discard any beards. Discard any mussels with a broken shell or those that do not close when sharply tapped. Drain well.
• In a stainless steel or coated-aluminum wok, heat the oil over medium heat. Add the onions and garlic, and stir-fry until the onion is wilted. Add the curry paste and turmeric, and cook, stirring, for about 1 minute, until aromatic. Add the wine, clam juice, lime leaves, and lemongrass. Bring to a simmer and cook for 5 minutes. Remove the limes leaves and discard.
• Add the mussels, cover the wok tightly, and steam over moderate heat for 5 minutes. The mussels will begin to open. Continue cooking until all the mussels have opened; transfer those that opened to a platter and discard any that fail to open. Add the cream and cilantro leaves to the wok, and stir to blend. Pour over the mussels and serve.

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.

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.

STEAMED MUSSELS WITH CURRY

Steps:

• Fill a large pot with 1 inch of water. Stir in the curry powder and garlic, and bring to a boil. Add the mussels, and steam over high heat until they are all open, 5 to 10 minutes. Serve immediately.

STEAMED MUSSELS WITH CURRY AND LEMONGRASS

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.

MUSSELS STEAMED WITH WHITE WINE AND CURRY LEAVES

Steps:

• Heat the oil in a large lidded saucepan. Add the onion, tomatoes and curry leaves or cilantro, and cook, stirring, over medium heat until the vegetables soften.
• Stir in the cumin, and cook a few minutes longer, until the onion starts to brown. Season with salt.
• Add the mussels and wine, cover and cook over medium heat until the mussels open, about 8 minutes. Serve at once.

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.

STEAMED MUSSELS WITH CURRY AND LEMONGRASS

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.

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.