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
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-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 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.
SPICY COCONUT MUSSELS WITH LEMONGRASS
Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've been farmed (most mussels you find in markets have been). Just give them a good rinse, and they are ready to go. Here the treatment heads in the general direction of Thailand, offering a sauce of coconut milk, lemongrass, garlic and chiles that perfectly frames the sweetness of the meat.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
- As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 53 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 27 grams, Sodium 1536 milligrams, Sugar 6 grams
STEAMED MUSSELS WITH COCONUT MILK AND THAI CHILES
From Food and Wine Magazine - These mussels make a great appetizer or add some crusty sourdough bread and a salad and make a meal. They are just a litte sweet and just the right amount of spicy! Use a good lager to increase the great flavors. Food and Wine says: "Tyler Florence likes making this one-pot dish for parties because it requires so little cleanup. He simply steams plump mussels in lager, then tosses them in a creamy, spicy, slightly tart sauce made with ginger, chiles, coconut milk and lime juice. The result is a Thai-inflected version of the French classic."
Provided by Sooz Cooks
Categories Mussels
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor, combine the garlic, chiles, ginger, cilantro, lime zest and olive oil and process to a paste; transfer to a large bowl. Whisk in the coconut milk and lime juice and season with salt.
- In a large soup pot, bring the lager to a boil over high heat. Boil until reduced to 1/2 cup, about 7 minutes. Add the mussels, cover and cook, shaking the pot a few times, until the mussels just begin to open, about 4 minutes.
- Uncover the mussels and stir in the coconut milk mixture. Cover and cook, shaking the pot a few times, until all of the mussels open, about 8 minutes. Spoon the mussels and broth into bowls and serve.
- Note: Beer: Since this Thai-influenced recipe calls for lager, a Thai lager would be a natural accompaniment. Consider the hoppy Singha lager from Boon Rawd Brewery, which has been making beer in Thailand for 72 years.
Nutrition Facts : Calories 520.8, Fat 33.6, SaturatedFat 20.2, Cholesterol 79.6, Sodium 829.5, Carbohydrate 17.2, Fiber 0.3, Sugar 0.8, Protein 36.3
SPICY THAI STEAMED MUSSELS
Steps:
- Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3 cup. In an 8-quart kettle boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat, stirring, 2 minutes. Add mussels, tossing to combine. Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.) Chop cilantro and toss with mussels.
- Serve mussels with lime wedges.
MUSSELS STEAMED IN COCONUT MILK, LIME AND CILANTRO
Make and share this Mussels Steamed in Coconut Milk, Lime and Cilantro recipe from Food.com.
Provided by English_Rose
Categories Mussels
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Put the onion, garlic, chili peppers, coconut milk, fish sauce, lime juice and cilantro into a large saucepan. Bring to the boil and cook for about 8 minutes or until the onions are cooked.
- Check that all the mussels are tightly closed. If one is open, tap it - if it closes it's good, but if any stay open, throw those ones out.
- When the onions are cooked in the saucepan, throw in all the good mussels, put the lid on and cook until the mussels are widely open.
- Serve the mussels in their shells with the broth and some garlic bread.
Nutrition Facts : Calories 1634.4, Fat 60.6, SaturatedFat 45.7, Cholesterol 191, Sodium 3941.5, Carbohydrate 186.8, Fiber 3.2, Sugar 147.7, Protein 87.4
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EASY THAI MUSSELS IN COCONUT MILK - SLOW THE COOK DOWN
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5/5 (1)Total Time 35 minsCategory Appetizer, Main CourseCalories 367 per serving
- First off, de-beard and scrub the outside of the mussels (this will take about 15 mins) and leave to one side. In a large, deep pan, heat a glut of olive oil over a medium high heat and add the chopped chilli, ginger and garlic. Cook for around 5 mins until the ingredients start to soften, stir occasionally.
- Add in the wine, lime juice and lemon grass and bring to the boil. When ready, add in the mussels and put a lid on the pan. It will take about 3-4 mins for the mussels to cook. Once they are all open, drain them, but keep the juices.
- In a large pan, heat together the juices with the coconut milk, fish sauce and cilantro. Stir until the mixture has heated through. Add the mussels into the pan for a couple of minutes, gently stir them so that they are all coated with the Thai sauce.
- Spoon the mussels into bowls, and then pour the sauce over the top. Sprinkle the sliced onions and chills over the top and serve with a load of bread.
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