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 RED CURRY SHRIMP WITH JASMINE RICE
Provided by Anne Burrell
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the rice: Combine the rice, water, and salt in a small saucepan. Bring the water to a boil. Cover the pan and reduce the heat to medium-low and cook for 15 minutes.
- For the shrimp: Place the shrimp shells in a small saucepan and cover with water. Bring to a boil and turn off the heat. Let the shells steep in the water.
- Coat a large, straight-sided saute pan with vegetable oil. Bring the pan to medium-high heat. Add the garlic and red curry paste. Quickly add the coconut milk and stir to combine. Toss in the lime leaves. Add the fish sauce, brown sugar, lime zest, and juice. Bring to a boil and reduce to a simmer.
- Strain the shrimp shell water through a strainer into a bowl. Measure out 1 cup and add it to the pan. Cook until the mixture has thickened to the consistency of heavy cream. Add the shrimp and mushrooms and cook until the shrimp turn pink, 3 to 4 minutes.
- Fluff the cooked rice with a fork. Spoon the rice into a bowl and spoon the shrimp mixture over top. Top with mung bean sprouts, diced pineapple, and cilantro leaves.
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-INSPIRED MUSSELS WITH COCONUT MILK AND LEMONGRASS
A big pot of mussels is ALWAYS a win, win, win to me! There are LOTS of directions you can go in terms of flavor profiles-and to top it off, mussels are cheap and very quick to cook. The spice, acid and creamy coconut milk really bring big flavors to the party that are ALWAYS crowd pleasers. Be sure to have lots of bread to soak up all the delicious broth!
Provided by Anne Burrell
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 16
Steps:
- For the mussels: Preheat a large lidded saucepan or moules (mussels) pot with the vegetable oil over medium-high heat. Add the scallion whites, ginger and garlic. Saute until soft and fragrant, 5 minutes. Add the cilantro stems, lime zest, lime juice, chiles and lemongrass and saute for 1 minute until fragrant. Add the mussels, beer, coconut milk and lime leaves, then cover and allow to steam until the mussels open, 3 to 4 minutes. Remove from heat. Add the fish sauce and stir to combine. Discard any mussels that do not open. Garnish with cilantro leaves.
- For the toasted bread: Preheat a saute pan over medium-high heat with a little vegetable oil. Add the baguette slices and toast on both sides until golden brown, 2 minutes per side. Remove from the pan and rub with the garlic clove. Serve alongside the mussels.
THAI MUSSELS WITH JASMINE RICE
This is a yummy fragrant Thai dish that can be served by itself or with jasmine rice. If serving as is I would probably up the mussels to 3kg as mussels are very light and not all will open.
Provided by The Flying Chef
Categories Mussels
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Boil rice until tender.
- Scrub mussels and remove beards, fill a large saucepan with water, enough to cover mussels, bring to the boil and add mussels reduce heat. Simmer covered until mussels open, drain and discard any that have not opened.
- In another large saucepan add a small amount of peanut oil and paste and cook until fragrant. Add water, both stocks, sauce and sugar, bring to a boil.
- Add coconut milk and coconut cream, reduce heat to a simmer, Add cooked mussels to broth and cook until heated through. Add coriander, onions and lime juice stir, serve immediately.
- To serve divide jasmine rice among 4 serving bowls and top with mussels, spoon broth over, garnish with coriander leaves.
Nutrition Facts : Calories 1324.4, Fat 64.9, SaturatedFat 50.1, Cholesterol 140, Sodium 1725.1, Carbohydrate 118, Fiber 2.5, Sugar 35.1, Protein 69.5
MUSSELS WITH THAI RED CURRY
Categories Fruit Garlic Ginger Herb Shellfish Tomato Appetizer Quick & Easy Dinner Coconut Seafood Mussel Curry Fall Cilantro Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 as a first course
Number Of Ingredients 9
Steps:
- Melt 1/4 cup butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to blend flavors. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.
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
THAI-STYLE MUSSELS WITH PICKLED GINGER
Serve as an appetizer with an Asian meal, or double the serving size and spoon over hot cooked rice or rice noodles for an entree. In our local paper, compliments of Cooking Light.
Provided by Judith N.
Categories Mussels
Time 18m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the shallots, chile paste and garlic; cook 2 minutes or until tender, stirring constantly. Add coconut milk and the next 5 ingredients (lime rind through mussels); bring to a boil. Cover and cook 5 minutes or until shells open.
- Remove from heat; discard any unopened shells. Garnish with parsley sprigs, if desired.
- As an appetizer, makes 8 Servings (serving size: about 5 mussels and 2 Tbls. sauce).
- Note: Use already cleaned mussels to cut down on preparation time.
Nutrition Facts : Calories 118.1, Fat 3.7, SaturatedFat 0.6, Cholesterol 31.8, Sodium 327.6, Carbohydrate 6.8, Fiber 0.1, Sugar 0.1, Protein 13.9
THAI MUSSELS
This is a fabulous easy to prepare sweet and tangui coconut sauce mussels that goes great with garlic toasts will wow your friends. they will think that they're at a fine restaurant. You may also serve them over Thai rice noodles as a main dish.
Provided by Brazilianflavor in
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 508.4, Fat 27.2, SaturatedFat 14, Cholesterol 95.5, Sodium 2831.5, Carbohydrate 20.8, Fiber 2.2, Sugar 5, Protein 45
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.
STEAMED THAI MUSSELS
Make and share this Steamed Thai Mussels recipe from Food.com.
Provided by Tebo3759
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together all but the mussels.
- Arrange mussels on a barbecue, close lid and cook 5 minutes or until mussels open. Transfer to a platter.
- Drizzle with the sauce.
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