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
Show off your kitchen skills with quick and gorgeous Thai red curry mussels. Serve with a side of bread for dipping.
Provided by Sam | Ahead of Thyme
Categories Seafood
Time 25m
Number Of Ingredients 12
Steps:
- Melt the butter in a large wok over medium heat.
- Add the tomatoes, garlic and ginger and saute for about 2 minutes.
- Pour in the coconut milk and red curry paste. Add in half the cilantro. Stir to combine.
- Let simmer for a couple of minutes.
- Add the mussels. Cover the wok and continue to cook until the mussels open. This should take about 5 minutes.
- Add the basil leaves, fish sauce and lime juice. Cook for another minute.
- Serve in a large bowl with a side of french bread for dipping. Sprinkle the remaining cilantro on top.
Nutrition Facts : ServingSize 10 mussels, Calories 372 calories, Sugar 4.4 g, Sodium 724.2 mg, Fat 18.5 g, SaturatedFat 10.5 g, TransFat 0 g, Carbohydrate 21.1 g, Fiber 1.7 g, Protein 29.5 g, Cholesterol 83.9 mg
THAI RED CURRY
No matter how hard I tried, I could never recreate the vivid, vivacious flavors of Thai curries at home. It wasn't until I was invited to a cooking class at the Thai Embassy in Los Angeles that I learned two of the secrets: "cracking" the coconut cream that accumulates at the top of the can of full-fat coconut milk (cooking out all the moisture so that the oil separates from the solids); and "blooming" the curry paste in the cracked coconut cream so that all those sleepy flavors of chiles and floral aromatics come back to life. With just these two techniques, my curries have gone from ho-hum to high-octane!
Provided by Aarti Sequeira
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Add 1 cup water to an electric pressure cooker and add the rack. Put the kabocha squash on the rack and follow the manufacturer's guide for locking the lid. Set to pressure cook on high for 3 minutes. Follow the guide again for releasing pressure, then carefully remove the lid. Remove the squash from the pressure cooker and set aside until ready to use.
- Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, add the mushrooms and saute until lightly browned, about 10 minutes. Remove from the skillet and set aside until ready to use.
- Set the same large skillet over medium-low heat. Carefully scoop the coconut cream (the thick, almost solid white stuff) out of the can of coconut milk into the skillet. Set aside the remaining liquid in the can. Cook the coconut cream until it resembles yogurt and is sizzling around the edges, about 5 minutes. Add the curry paste, ginger and garlic. Turn the heat up to medium. Saute until the paste has deepened in color and the oil starts to separate from the paste, 3 to 5 minutes.
- Pour in the chicken broth, sugar, remaining canned coconut liquid and 1 teaspoon fish sauce. Taste; add more fish sauce if it's not salty enough. Stir well and bring to a boil. Add the squash, mushrooms and green beans. Stir well and turn the heat to low. Simmer until the green beans are cooked through, about 15 minutes.
- Finish with the lime zest, a squeeze of the lime wedge and the basil. Serve over rice.
THAI CURRY MUSSELS
This recipe comes the The Santa Fe Cafe in Seattle. You can make this dish as spicy as you like, or mild if you prefer, and it's still good.
Provided by Geema
Categories Mussels
Time 51m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium heat.
- Add the tomatoes, garlic and ginger, sauteeing until garlic is tender, about 2 minutes.
- Pour in the coconut milk, then the curry paste, 4T chopped cilantro and the salt.
- Simmer for just 4 minutes to blend the flavors.
- Add mussels.
- Cover and cook about 5 minutes until the mussels are opened.
- Remember to discard any mussels that are not opened!
- Place broth and mussels in soup bowls-- 6 first course or 4 main course.
- Serve with crusty bread to dunk in the delicious broth.
RED CURRY MUSSELS
Kick up the flavor quotient of a bowl of mussels with Thai red curry in a fragrant coconut milk broth and you will find you and your date gleefully sopping it all up with a loaf of crusty bread.
Provided by Scott D.
Categories Mussels
Time 15m
Yield 2
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium heat until shimmering. Add curry paste, garlic, shallot, and ginger and cook until fragrant, stirring constantly (about 1 minute).
- Whisk in coconut milk, chicken broth, lemongrass, fish sauce, lime zest, and sugar. Simmer until slightly thickened, about 10 minutes.
- Increase heat to medium high and bring broth to a boil. Add mussels, cover, and cook until mussels have opened, about 3 minutes. Uncover, remove from heat, and discard any unopened mussels.
- Stir in lime juice and basil. Place mussels into two shallow bowls. Spoon curry sauce over mussels and garnish with fresh cilantro and lime wedges.
Nutrition Facts : Calories 716.7, Fat 55.1, SaturatedFat 39.6, Cholesterol 63.7, Sodium 1760.5, Carbohydrate 26.3, Fiber 0.5, Sugar 7.6, Protein 34.8
RED CURRY MUSSELS
Steps:
- Bring coconut milk, tomatoes, wine, curry paste, and 2 tablespoons basil to a boil in a Dutch oven or other large pot, stirring to incorporate curry paste. Reduce heat and add onion, carrot, and celery; season with salt and pepper.
- Bring liquid to a simmer, cover pot, and cook until vegetables are crisp-tender, about 4 minutes. Using a slotted spoon, transfer vegetables to a medium bowl and set aside.
- Return liquid in pot to a simmer. Add mussels to pot, cover, and cook, shaking pot occasionally, until shells open (discard any mussels that do not open), about 4 minutes.
- Divide mussels and cooking liquid among bowls, top with reserved vegetables, parsley, and remaining 2 tablespoons basil, and serve with bread alongside.
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.
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.
More about "thai red curry mussels food"
QUICK ONE-POT THAI CURRY MUSSELS - NERDS WITH KNIVES
From nerdswithknives.com
Servings 4Total Time 20 minsEstimated Reading Time 6 mins
- Boil a kettle of water (or use very hot tap water). Place noodles in a large bowl and pour hot water over until they are covered. Separate strands with a fork and leave to soften, about 5 minutes. Drain and set aside.
- Heat oil in a heavy Dutch oven (or heavy pot with a fitted lid) on medium-high heat until shimmering.
- Add shallots and garlic and cook until soft and translucent, about 3 minutes. Add curry paste and cook, stirring, until fragrant, about 30 seconds. Add wine or beer, coconut milk, fish sauce, lime juice, and sugar and bring to a simmer while stirring.
- Add mussels, cover pot, and let steam until mussels open, about 5 minutes. Once mussels open, add cilantro and basil. Season broth to taste with more fish sauce, lime juice, or sugar as desired. Divide noodles into individual bowls, spoon mussels and broth on top, and serve.
THAI RED CURRY MUSSELS - FOOD NETWORK
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Cuisine ThaiCategory StartersServings 4
THAI RED CURRY MUSSELS — CINNAMON SOCIETY
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THAI RED CURRY MUSSELS RECIPE - THE BLACK PEPPERCORN
From theblackpeppercorn.com
Reviews 11Servings 2Cuisine ThaiCategory Appetizer
- Clean the mussels by running them under cold water. Remove the beards and check to see if there are any mussels that need to be discarded. To check for dead mussels look for any that are open. Squeeze the open mussel shut and then release. If the mussel is still alive, it should close up again. If you do this a couple times and there is no response from the mussel and it remains open, throw it away.
- In a large saucepan, heat the oil at a medium high temperature. Add the shallots and cook until soft. Add the garlic and Thai chili peppers and cook for 2 minutes.
- Stir in the red curry paste, coconut milk, brown sugar, fish sauce and lime juice. Bring the sauce to where it is just starting to boil.
- Right when the sauce is beginning to boil, stir in the mussels. Cover the saucepan and let the mussels steam for a few minutes. Stir the mussels in the sauce ensuring they are well coated in the curry.
RED THAI SPICY MUSSELS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Thai RecipesCategory Midweek Meal RecipesServings 2Estimated Reading Time 1 min
- Rinse the mussels in cold water to remove any grit, scrub to remove any barnacles, then remove their beards. Discard any cracked mussels and any open mussels that don’t close when tapped with the back of a knife.
- Heat the oil in a large wok over a medium heat and fry the onions for 5 minutes until softened. Add the curry paste and coriander stalks and fry for a further minute. Pour in the coconut milk and simmer gently for 2 minutes.
- Add the mussels to the wok and gently mix in the sauce. Cover and cook for 2-4 minutes until all the shells have opened (discard any closed ones). Remove the lid, squeeze over the lime juice, then scatter over the coriander leaves and chilli. Serve from the wok with crusty bread.
RED THAI CURRY MUSSELS - CHEW OUT LOUD
From chewoutloud.com
Reviews 7Estimated Reading Time 2 minsCategory SeafoodTotal Time 22 mins
- In a large, heavy saucepan over medium high heat, stir together the butter and rice wine until hot. Add garlic and ginger, stirring 1 minute. Add all remaining ingredients except for mussels. Whisk to combine well and loosen any clumps.
- Add mussels and bring liquid to a simmer; cover and simmer about 5 minutes or just until mussels have opened; watch carefully and don’t overcook. As soon as mussels have opened up, transfer to a serving dish. Garnish with extra lime wedges and fresh cilantro. Serve with plenty of rustic bread.
THAI RED CURRY MUSSELS RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 25 minsServings 4-6Calories 288 per serving
- Sauté shallot and garlic in oil in a large, heavy-bottomed pot over medium heat until very fragrant, 1 to 2 minutes. Add lemongrass and cook 1 to 2 more minutes. Pour in coconut milk, then stir in curry paste, fish sauce, and sugar. Increase heat to high and bring to a boil.
- Add mussels, stir until well coated, and cover. Cook, stirring occasionally, until mussels open, 5 minutes. Stir in chopped basil and spoon into wide, shallow bowls, discarding any unopened mussels. Garnish with slivered basil and serve with lime.
- *Find curry paste in your market's Asian-foods aisle. A mussel's "beard" is the clump of filaments it uses to attach itself to rocks.
MUSSELS IN A THAI RED CURRY SAUCE - A TASTY KITCHEN
From atastykitchen.com
Cuisine ThaiCategory Entree, Main CourseServings 2
- Add the palm sugar and stir until disolved, remove from the heat and add the fish sauce and lime juice.
SHEET PAN THAI RED CURRY MUSSELS RECIPE | MYRECIPES
From myrecipes.com
Total Time 20 mins
- Preheat oven to 400°F. Pick over mussels, discarding any that are broken. Place all remaining mussels on a rimmed sheet pan.
- Whisk together coconut milk, wine, curry paste, garlic paste, ginger paste, and lemongrass paste in a medium bowl until smooth. Pour evenly over mussels.
- Bake in preheated oven until all the mussels have opened, about 10 minutes. Sprinkle with cilantro and parsley. Serve with grilled bread; top with desired garnishes.
THAI RED CURRY MUSSELS RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 40 minsCategory Healthy Thai Curry RecipesCalories 273 per serving
- Heat oil in a large high-sided skillet or Dutch oven over medium-high heat. Add garlic, scallion whites, lime zest and curry paste to taste; cook until fragrant and the paste is sizzling, 1 to 3 minutes. Add lime juice, coconut milk, brown sugar and fish sauce. Bring to a boil and let cook for 2 minutes.
- Add mussels, return to a simmer, cover and cook for 6 minutes. Spread watercress (or spinach) over the mussels, cover and cook until slightly wilted, about 4 minutes; stir into the mussels. (Discard any unopened mussels.) Serve garnished with scallion greens and basil.
RED CURRY MUSSELS RECIPE | BON APPéTIT
From bonappetit.com
4/5 (18)Estimated Reading Time 50 secsServings 4
- Bring coconut milk, tomatoes, wine, curry paste, and 2 Tbsp. basil to a boil in a Dutch oven or other large pot, stirring to incorporate curry paste. Reduce heat and add onion, carrot, and celery; season with salt and pepper.
- Bring liquid to a simmer, cover pot, and cook until vegetables are crisp-tender, about 4 minutes. Using a slotted spoon, transfer vegetables to a medium bowl and set aside.
- Return liquid in pot to a simmer. Add mussels to pot, cover, and cook, shaking pot occasionally, until shells open (discard any mussels that do not open), about 4 minutes.
- Divide mussels and cooking liquid among bowls, top with reserved vegetables, parsley, and remaining 2 Tbsp. basil, and serve with bread alongside.
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