Thai Mussels And Prawn Pot Food

THAI-STYLE MUSSELS

Steps:

• Wash the mussels thoroughly, discarding any that aren't tightly closed.
• Trim and finely slice the spring onions, peel and finely slice the garlic. Pick and set aside the coriander leaves, then finely chop the stalks. Cut the lemongrass into 4 pieces, then finely slice the chilli.
• In a wide saucepan, heat a little groundnut oil and soften the spring onion, garlic, coriander stalks, lemongrass and most of the red chilli for around 5 minutes.
• Add the coconut milk and fish sauce and bring to the boil, then add the mussels and cover the pan.
• Steam the mussels for 5 minutes, or until they've all opened and are cooked. Discard any unopened mussels.
• Finish with a squeeze of lime juice, then sprinkle with coriander leaves and the remaining chilli to serve.

THAI STEAMED MUSSELS

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.

THAI MUSSELS & PRAWNS

Steps:

• Blitz half the red chilli, the coriander stalks, garlic, ginger and coconut milk in a blender.
• Pour the coconut milk mixture into a saucepan, add the lemongrass and cook over a medium heat for 5 mins. Turn up the heat, add the prawns and mussels, then cover and cook for 4 mins - the prawns should be pink and the mussel shells should be open (discard any that have not opened). Remove the lemongrass and discard.
• Divide the shellfish and broth between two serving bowls and squeeze over some lime. Chop the coriander leaves and sprinkle over the top along with the rest of the chilli. Serve with slices of crusty bread to soak up the broth.

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.

SHRIMP AND MUSSEL THAI NOODLE BOWL

Steps:

• To prepare the sauce, simmer the chicken broth, onion, ginger, lemon grass, lime leaves, and lime juice together until the liquid is reduced by half. Then, add fish sauce, coconut milk, curry paste, and paprika; cook for 10 minutes.
• Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess. Heat peanut oil in a skillet until very hot. Add the coated shrimp to the hot oil and cook about 2 minutes each side. Add the mussels, asparagus tips, and shiitakes. Cook for 2 minutes just until heated through. Strain the sauce over the shellfish and vegetables. Poach the Udon noodles in hot salted water, drain and place in a warm bowl. Add the shellfish sauce. Top with pea tendrils, herbs, cashews, and sprouts.

ASIAN STIR-FRIED MUSSELS AND PRAWNS

Steps:

• Thoroughly scrub mussels and remove beards.
• Heat oil in a wok, stir-fry shallots, garlic, ginger, chili and turmeric, until mixture is fragrant.
• Add ketjap manis, water, stock, bring to the boil.
• Add mussels and prawns, reduce heat, simmer covered, about 5 Min's or until mussels open (discard any that don't.).
• Add lime juice, sprouts and parsley, cook a couple Min's until sprouts are just tender but still have a great crunch.
• Stir in coriander.
• To Serve: Either place in large serving bowl and sprinkle with the extra coriander or divide among 4 individual serving bowls and sprinkle each with coriander.
• Don't forget to put a large bowl on the table for shells.

THAI-BELGIAN MUSSELS AND CLAMS

Steps:

• Soak shellfish in cold water with salt for 30 minutes.
• Heat oil in a large stock pot and add garlic and shallots, cooking until translucent.
• Remove from heat and add all ingredients, except shellfish and basil/cilantro, whisking together until evenly combined.
• Boil for 5 minutes.
• Reduce to simmer, add shellfish and cover.
• After 5 minutes or so, the shellfish should start to open and it's ready to eat.
• Toss in the fresh basil or cilantro just before serving.

CLAMS AND MUSSELS IN THAI CURRY SAUCE

Steps:

• In a large pot, heat the oil over medium high heat.
• Add the ginger, garlic, and chile and stir fry until fragrant.
• Add the curry paste and ketchup and fry until they start to brown.
• Add the lime juice and water. Cover and bring to a boil.
• Add the clams. Cover and cook until they start to open, 3 minutes or so.
• Add the mussels, recover, and cook until they open slightly, about 3 more minutes.
• Add the red bell pepper, half the cilantro and basil. Stir to combine.
• Cover and cook for another 2 minutes, until the pepper starts to get tender.
• Remove the shellfish to a serving bowl, discarding any that did not open. Ladle the broth over the top, then sprinkle with the remaining cilantro and basil.
• Serve with lime wedges for squeezing, and french bread to sop up the broth.

THAI MUSSELS

Steps:

• Into a deep skillet bring to heat then add the Olive oil, sesame oil, fish sauce, soy sauce, salt, pepper, red pepper, sesame seed and the pad thai sauce let it cook for a minute or two then add all the coconut milk then reduce heat and let it simmer until the sauce has thicken it's about 20 minutes then turn up the heat add the mussels and the remaining ingredients. Cover and let it cook for another 10 minutes stirring occasionally.
• Serve with garlic bread.
• The sauce can be made in advance the heated back up so you just add the fresh live mussels.

THAI GREEN MUSSEL CURRY

Steps:

• In a large saucepan boil some water, pour mussels in and boil until mussels open, drain and discard any that haven't opened. Set to one side, wash out pan.
• Using the same large saucepan pan, Add the oil,onions, garlic, ginger and lemongrass, cook, stirring until onion is soft. Add the paste, cook, stirring until fragrant.
• Add the rest of the ingredients, down to and including the water. Bring to a boil then turn down the heat to a simmer, leave to simmer about 5-10 Min's, to allow the flavours to come through.
• While the sauce is simmering, remove meat from about half of the mussels, this makes for ease of eating and presentation, otherwise you're eating a bowl full of shells.
• Return remaining mussels and mussel meat to pan along with the vegetables and coriander, reserving the green onions for garnish, cook stirring until sprouts are just wilted and mussels are heated through.
• To serve: Pour spoonfuls of curry into serving bowls and sprinkle with green onions. if you want carbs serve over steamed jasmine rice.

THAI STEAMED MUSSELS

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.

THAI STYLE MUSSELS, SHRIMP, OR FISH

Steps:

• Heat peanut oil in a 12" skillet on Med heat. Add sesame oil, onions, pepper, carrots and sauté about 5 minutes.
• Add squash and zucchini and sauté another 2-3 minutes.
• Add garlic and cook 30 seconds.
• Add curry paste, curry powder, cumin and kaffir leaves or lime zest and stir to combine.
• Add fish sauce and brown sugar and stir to combine.
• Stir in coconut milk and bring to a boil.
• Lower the heat and simmer for 5 minutes.
• Add the seafood, cover, and cook, shake the pan occasionally. Cook until the mussels are open if you are using them, discard any that have not opened. If you are using shrimp cook until they turn pink. If using fish, cook until fish easily flakes.
• Stir in 1/4 cilantro and remove from heat.
• Allow to sit for about 1 minute. Spoon over rice or ladle into bowls and garnish with remaining cilantro.
• Serve with lime wedges.