Thai Basil Mussels Food

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THAI RED CURRY MUSSELS



Thai Red Curry Mussels image

Provided by Bobby Flay

Categories     appetizer

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 10

2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 1/2 pounds mussels, debearded and scrubbed
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves

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 BASIL CREAM



Mussels with Basil Cream image

Categories     Milk/Cream     Appetizer     Steam     Quick & Easy     Basil     Mussel     White Wine     Summer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 main-course or 4 first-course servings

Number Of Ingredients 8

1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons unsalted butter
1/3 cup dry white wine
2 lb mussels (preferably cultivated), scrubbed and beards removed
1/2 cup heavy cream
3/4 cup loosely packed fresh basil leaves
1/4 teaspoon black pepper

Steps:

  • Cook onion and garlic in butter in a 5- to 6-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add wine and mussels and cook, covered, over moderately high heat until mussels just open wide, 6 to 8 minutes. (Discard any mussels that have not opened after 8 minutes.) Transfer mussels with a slotted spoon to a serving bowl, then transfer cooking liquid to a blender along with cream, basil, and pepper and blend until smooth (use caution when blending hot liquids). Season sauce with salt and pour over mussels.

STEAMED MUSSELS IN THAI BASIL-COCONUT SAUCE



Steamed Mussels in Thai Basil-Coconut Sauce image

Fresh mussels are steamed in white wine, then lightly simmered in a basil-coconut sauce that's simply divine. Perfect as an appetizer or a romantic dinner for two.

Provided by Darlene Schmidt

Categories     Entree     Dinner

Time 28m

Yield 2

Number Of Ingredients 16

1 pound fresh mussels
1 thumb-size piece galanga, or ginger, grated
2 shallots, or 1/4 cup onion, chopped finely
3 cloves garlic, minced
1/2 red chile (finely sliced), optional
1/3 cup white wine, or white cooking wine
1/2 cup fresh basil and coriander leaves, chopped, garnish
For the Basil-Coconut Sauce:
1 cup coconut milk
1/2 teaspoon ground coriander
1/4 cup fresh coriander, leaves and stems
1/2 to 1 cup fresh basil leaves
1 tablespoon fish sauce
1 teaspoon shrimp paste , or substitute 1 more tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon soy 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 THAI CURRY SAUCE



Steamed Mussels in Thai Curry Sauce image

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

2 13.5-ounce cans unsweetened coconut milk* (3 1/2 cups)
1 teaspoon Thai red curry paste**
1 cup chicken stock or canned low-salt chicken broth
1/2 cup (packed) fresh basil leaves
2 stalks lemongrass,** trimmed, coarsely chopped (about 1/3 cup) or 1 tablespoon grated lemon peel
1/4 cup fresh lime juice
2 tablespoons fish sauce (nam pla)**
3 kaffir lime leaves or 3 tablespoons fresh lime juice plus 1 1/2 teaspoons grated lime peel
2 tablespoons peanut oil
3 pounds mussels, scrubbed, debearded
4 plum tomatoes, diced (about 1 cup)
1/2 cup chopped fresh cilantro

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 IN THAI BROTH



Steamed Mussels in Thai Broth image

Provided by Amanda Hesser

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh basil
2 stalks lemon grass, trimmed of woody ends and roughly chopped
2 shallots, chopped
6 cloves garlic, chopped
3 tablespoons red curry paste
1/4 cup tom yum
2 cups sake
1/4 cup lemon juice
2 quarts chicken stock or canned chicken broth
4 pounds mussels, scrubbed and debearded
1 medium tomato, seeded and cut into 1/4-inch dice
1 makrut lime leaf or a 2-inch piece of lime zest
1/2 tablespoon chopped cilantro, for garnish
1/2 tablespoon chopped basil, for garnish
1/2 tablespoon chopped mint, for garnish

Steps:

  • In a large (6-quart) pot over medium-low heat, combine mint, cilantro, basil, lemon grass, shallots, garlic, curry paste and tom yum. Stir until herb leaves wilt, about 5 minutes. Add sake, lemon juice and stock. Bring to a boil, then reduce heat to low. Simmer for 30 minutes, stirring occasionally.
  • Strain broth into another large pot. Add mussels, tomato and lime leaf. Cover, and place over high heat. Cook until mussels open, about 5 minutes. Transfer to serving bowls, and garnish with chopped cilantro, basil and mint. Serve immediately.

MUSSELS WITH CHILI, GARLIC AND BASIL



Mussels with Chili, Garlic and Basil image

Adjust the heat to your own taste using more or less chilies. The two of us have this as a main dish with rice or with nice bread and a simple salad. Or serve it as part of a Thai meal.

Provided by PetsRus

Categories     Lunch/Snacks

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 1/2 lbs mussels, scrubbed and the beards removed
3 fresh red chilies, finely chopped
1 tablespoon fresh coriander, finely chopped and preferably with root
3 tablespoons vegetable oil
2 tablespoons oyster sauce
1 tablespoon fish sauce
1/2 cup chicken stock or 1/2 cup water
4 tablespoons chopped fresh basil (or coriander)
2 cloves garlic (or more if desired)

Steps:

  • Make a paste from the chilies, garlic and coriander using a mortar or small food processor.
  • Stir fry this paste in a wok or frying pan with the oil for about one minute, use a pan you have a lid for and large enough to hold the mussels.
  • Add the oyster and fish sauce, stir and then add the stock and the mussels.
  • Cover and cook on a medium heat, or until the mussels have opened and are cooked.
  • Taste the sauce or it needs extra fish sauce or water.
  • Stir in the basil, arrange the mussels on a dish, discard any mussel that has not opened and pour the sauce over them.

Nutrition Facts : Calories 540.6, Fat 29.1, SaturatedFat 4.3, Cholesterol 97.3, Sodium 2255, Carbohydrate 24.2, Fiber 1.4, Sugar 4.9, Protein 44.4

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