RIDICULOUSLY DELICIOUS THAI COCONUT MUSSELS
These juicy Thai Coconut Mussels are quickly cooked in coconut milk and flavorful Thai spices. Dinner doesn't get any easier than this delicious recipe. I love to serve some crispy baked fries on the side for a Thai-fusion Moules Frites.
Provided by Kristen Stevens
Categories Seafood
Time 16m
Number Of Ingredients 9
Steps:
- Heat the coconut oil in a large pot over medium-high heat. Add the ginger, garlic, and lemongrass and cook for 1 minute. Add the coconut milk, fish sauce, chilis, and lime juice and bring the pot to a boil.
- When the coconut milk is boiling, add the mussels. Cover the pot for 1 minute. After a minute, remove the lid and take out any shells that have opened. Continue to remove the mussels as they open. If any of the mussels are still closed after 6 or 7 minutes, discard them.
- Pour the sauce over the cooked mussels and serve right away.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 211 kcal, Carbohydrate 11 g, Protein 14 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 32 mg, Sodium 774 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
THAI-STYLE MUSSELS
Provided by Andy Harris
Categories Mains Jamie Magazine Seafood Alfresco Romantic meals Mussels
Time 15m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 328 calories, Fat 18.8 g fat, SaturatedFat 11.5 g saturated fat, Protein 26.2 g protein, Carbohydrate 13 g carbohydrate, Sugar 6.7 g sugar, Sodium 2 g salt, Fiber 1.6 g fibre
THAI RED CURRY MUSSELS
Provided by Bobby Flay
Categories appetizer
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 10
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.
THAI BASIL SHRIMP
Steps:
- Gather the ingredients.
- Cut the stem portion from the lime leaves to remove and discard.
- Place the lime leaves along with all other sauce ingredients in a food processor or chopper. Process well to form an aromatic paste. Taste-test for sweetness/sour balance, adding more sugar to taste (you will adjust the other flavors later). Set aside.
- Heat 1 tablespoon oil in a wok or large frying pan over medium-high heat. Add the onion and bell peppers and cook for 2 to 3 minutes, adding 1 to 2 tablespoons white wine as you go.
- Add the shrimp , stir-fry sauce and extra tablespoon of oil, if needed. Stir-fry 3 minutes, until shrimp are pink and plump.
- Turn down heat to low and fold in 1/3 cup chopped basil. Add the coconut milk a little at a time, taste-testing as you go (some people like this dish with coconut milk, and others prefer the more potent version without).
- Taste-test for salt and spice, adding more fish sauce if not flavorful or salty enough, or more lime juice if too salty. Add more coconut milk if too spicy.
- To serve it the way they do in Thailand, simply fry an egg in a little vegetable oil and lightly salt it.
- Tilt shrimp onto the plate. Add a generous topping of chopped fresh basil , and serve with Thai jasmine rice , topped with the fried eggs, if using. Often this dish is also accompanied with cucumber slices.
Nutrition Facts : Calories 473 kcal, Carbohydrate 27 g, Cholesterol 95 mg, Fiber 4 g, Protein 17 g, SaturatedFat 8 g, Sodium 2879 mg, Sugar 11 g, Fat 35 g, ServingSize serves 2, UnsaturatedFat 0 g
THAI STEAMED MUSSELS
Delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes.
Provided by MURINMOON
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 6
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.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 21.4 g, Cholesterol 105.9 mg, Fat 24.4 g, Fiber 1.2 g, Protein 48.3 g, SaturatedFat 13.9 g, Sodium 1353.1 mg, Sugar 2.7 g
THAI STYLE MUSSELS, SHRIMP, OR FISH
I have made this using all three of the above seafood (separately) and I love the New Zealand mussels the best, but any of those are really good. Serve over rice, I use brown Basmati.
Provided by nsomniak6
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 275.6, Fat 19.6, SaturatedFat 13.8, Cholesterol 21.2, Sodium 712.5, Carbohydrate 15.9, Fiber 2, Sugar 7.6, Protein 12
SHRIMP AND MUSSEL THAI NOODLE BOWL
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 22
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.
THAI NOODLES WITH SEAFOOD
This recipe is very simple,very fast and very good. The fresh rice noodles, thick and white, can be found in the refrigerator cabinet of any good Asian grocery store. Don't use frozen marinara mix--the recipe deserves better. Any decent fishmonger will be happy to serve you with half a dozen prawns, a few scallops, some squid, a small fillet of fish, a handful of mussels or any other combination that appeals to you.
Provided by HELEN PEAGRAM
Categories Mussels
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Cut 500g of mixed seafood into bite-size pieces, first removing any shells.
- If you are using mussels, wash and scrape the shells and open them by putting them in a pot with a little boiling water.
- Cover and boil for a few minutes, removing each mussel as it opens to prevent overcooking.
- Chop a handful of basil leaves and seed and finely slice 3 bird's eye chillies.
- In a frying pan or wok, heat 1 tablespoon of oil.
- Brown 2 tablespoons of crushed garlic and saute the seafood for a couple of minutes.
- Drain off the oil and set the garlic seafood mixture aside. Put another tablespoon of oil in the pan and increase the heat. Add 2 tablespoons of light soya sauce and the noodles and saute for 2-3 minutes.
- Tip the seafood back into the pan and add 3 tablespoons of fish sauce. Stir well.
- Add the basil leaves and chillies and cook for 1 minute more, stirring.
Nutrition Facts : Calories 179.4, Fat 9.9, SaturatedFat 1.3, Cholesterol 47.3, Sodium 1539.5, Carbohydrate 6.6, Fiber 0.8, Sugar 3.1, Protein 16.3
FRAGRANT THAI PRAWNS
Add subtle Thai flavours to seafood in Curtis Stone's prawn recipe
Provided by Curtis Stone
Categories Dinner, Main course, Starter
Time 1h30m
Number Of Ingredients 10
Steps:
- Tip all the chopped ingredients into a bowl, add the olive oil along with the lime zest and juice and mix well. Set aside for 30 minutes to allow the flavours to mingle.
- To make fragrant Thai prawns, remove heads and peel shells from 20 raw king prawns but leave tail sections on. Toss in the marinade and cook on a really hot barbecue for 45 seconds on each side until they turn from grey-blue to pink.
Nutrition Facts : Calories 137 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Protein 16 grams protein, Sodium 0.42 milligram of sodium
ASIAN STIR-FRIED MUSSELS AND PRAWNS
This is a quick and easy meal to do, it tastes great and is a nice light meal. Please note: I cooked this in a wok so if you are using a large frying pan, cooking times will vary as woks get very hot. I love mussels, but please make sure you do remove beards and scrub thoroughly as you will end up with a not nice fish smell in your food if you don't. I find if your mussels are very dirty with lots of barnacles on them, than you can not remove, it is often better to boil them separately and add at the end to warm. This way any grit or dirt that remains, ends up in your water not your stir-fry I have done this before, my mussels I bought yesterday were very clean so this was not necessary.
Provided by The Flying Chef
Categories Asian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 494.3, Fat 13.4, SaturatedFat 2.4, Cholesterol 262.5, Sodium 1794, Carbohydrate 26.4, Fiber 2.3, Sugar 5.2, Protein 65.2
More about "thai mussels prawns food"
THAI MUSSELS | RICARDO
From ricardocuisine.com
THAI BASIL MUSSEL & SHRIMP STIR-FRY - FRESH HUNGER
From freshhunger.com
STEAMED MUSSELS IN THAI BASIL-COCONUT SAUCE - THE …
From thespruceeats.com
THAI BASIL MUSSELS - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
9 HOT SPOTS TO GET SPOT PRAWNS IN VANCOUVER IN 2023
From vanmag.com
THAI PRAWNS RECIPE - FOOD.COM
From food.com
PRAWN / SHRIMP PAD THAI (SPICE I AM RESTAURANT) | RECIPETIN EATS
From recipetineats.com
EASY THAI MUSSELS IN COCONUT MILK - SLOW THE COOK DOWN
From slowthecookdown.com
16 EASY ASIAN MUSSEL RECIPES THAT WILL MAKE YOUR MOUTH WATER
From happymuncher.com
THAI RED CURRY MUSSELS - FISHERMAN'S MARKET
From thefishermansmarket.ca
THAI MUSSELS | WITH A BLAST
From withablast.net
THAI-SPICED STEAMED MUSSELS RECIPE - BBC FOOD
From bbc.co.uk
THAI-STYLE STIR-FRIED PRAWNS AND MUSSELS - 9KITCHEN - NINE
From kitchen.nine.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love