Uncle Bills Curry Mussels Food

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.

COCONUT-CURRY MUSSELS

Steps:

• Trim the lemongrass, leaving 6 inches at the root end; discard the tops. Smash the stalks with the flat side of a knife and cut into 1-inch pieces.
• Heat 2 tablespoons vegetable oil in each of 2 large pots over medium-high heat. Add 1 sliced onion to each and cook, stirring, until soft, about 5 minutes. Add half each of the garlic, lemongrass, ginger and curry paste to each pot and cook, stirring, until golden, about 2 minutes.
• Add 1 can coconut milk, 2 tablespoons fish sauce and 1/4 cup water to each pot and bring to a simmer. Divide the mussels between the pots; cover and cook, stirring occasionally, until the mussels open, about 8 minutes. (Discard any that do not open.) Add the juice of 2 limes to each pot, then add the lime halves. Stir 1/2 cup cilantro into each. Serve with bread, if desired.

MUSSELS IN CURRY CREAM SAUCE

Steps:

• In a large saucepan, cook shallots and garlic in simmering wine until translucent.
• Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
• Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.

SPICY CURRIED MUSSELS

Steps:

• Cook shallots, curry powder, and red pepper flakes in butter in a 5- to 6-quart heavy pot over moderate heat, stirring, until shallots are softened, about 4 minutes. Add Sherry and simmer, stirring, 1 minute.
• Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, checking periodically after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.)
• Add cream and water to pot and bring to a boil. Add cilantro and salt to taste, then pour over mussels and toss lightly.

CURRIED MUSSELS

Steps:

• Combine the cream, curry powder and lemon juice in a small bowl, and mix well. This step enables the curry flavor to develop.
• Melt 1 tablespoon of the butter in a large pot over high heat, and add the shallots, thyme and bay leaf. Stir until wilted. Add the white wine and bring to a simmer. Add the mussels, cover and cook for 2 to 3 minutes, or just until the mussels open. Stir from time to time to assure even cooking. As soon as the mussels are opened, remove them from heat, and strain cooking liquid through a fine sieve into a bowl. Reserve 2 cups of the juice.
• Remove the top shell from each mussel and discard it, leaving the mussel meat attached to its bottom shell. Arrange decoratively on a serving platter, and keep warm.
• In a large saucepan, over medium heat, melt the remaining butter, and whisk in the flour, stirring until the mixture is smooth. Cook briefly; do not brown. Slowly add the 2 cups of reserved cooking juice, whisking constantly. Bring to a rolling boil. Add the cream-and-curry mixture, and combine well. Strain the sauce through a fine sieve. Add salt, and check for seasoning. Ladle the sauce over the mussels, and serve immediately.

MUSSELS IN WHITE WINE WITH CURRY

Steps:

• Wash the spinach three times in cold water and place it, still wet, in a large pot. Heat, stirring, until it wilts. Drain and refresh under cold water, drain and set aside.
• In a large pot, heat 1 tablespoon butter. Add shallots and curry powder and cook 2 minutes, stirring. Add wine, cook 3 minutes longer. Add mussels, cover and cook over high heat until they open, 8 minutes.
• Transfer mussels from the pot with a slotted spoon to a big warm bowl, discarding any that have not opened. Cover the bowl with a clean towel wrung out in hot water.
• Strain the mussel liquid through a coffee filter or cheesecloth, and place it in a clean, medium saucepan. Cook over high heat until reduced by half. Add the heavy cream, and reduce again by about half, until the sauce is just a little thicker than plain heavy cream. Stir in the chives and two tablespoons butter, and season to taste with salt and pepper.
• Heat the remaining butter in a pan. Press excess moisture from spinach, add it and cook until just heated. Divide it among four large, shallow soup plates (if serving as a main course) or six plates (for a first course).
• Pull off and discard one shell from each mussel, and arrange mussels on the half shell on the spinach. Reheat the sauce, spoon it over the mussels and serve at once.

THAI CURRY MUSSELS

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.

INSTANT POT MUSSELS IN COCONUT CURRY SAUCE

Steps:

• Rinse the mussels under cold water in a colander. Inspect the mussels and discard any that are open or cracked. If any "beards" (the thin, sticky membrane around the edge) remain, pull them off.
• Select the sauté function on the pressure cooker (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on medium-high heat). Melt the butter in the pot. Add the shallot and garlic and sauté for 2 minutes.
• Add the white wine and sauté for 3 minutes. Stir with a wooden spoon and scrape any browned bits from the bottom of the pot. Press cancel or turn off the burner.
• Stir in the coconut milk, chicken broth, curry powder, and salt until well combined. Add the cleaned mussels to the pot and stir to coat them with the sauce.
• Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 3 minutes at high/normal pressure (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on high heat, set a timer for 3 minutes after the pot has reached pressure, then reduce the heat to low). It will take 8 to 9 minutes for the pot to come to pressure before the cooking time begins.
• After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat). Release the pressure using the manufacturer's quick release method.
• Serve the mussels immediately in their sauce with some French bread on the side to dip into the sauce.

CURRIED MUSSELS

Steps:

• For the Cream:.
• Heat oil and butter in large saucepan and saute onions, ginger, garlic and jalapenos for about 3 minutes.
• Season with spices and salt and pepper.
• Add cream, simmer to reduce until sauce thickens, but is still silky and coats the back of a spoon, about 30-40 minutes.
• Remove from heat, add sriracha, lime juice, and brown sugar and cheese.
• Adjust seasonings generously to taste.
• For the Mussels:.
• Place mussels in ice bath and stir. Discard mussels that do not close up tightly. Drain well.
• Saute garlic, shallots, salt, pepper, and a few sprigs of thyme in olive oil in large, shallow, non-reactive pot.
• Add mussels, shake to combine with garlic and shallots, add the white wine, thyme sprigs, and season with Kosher salt and black pepper.
• Cover and steam for about 3 minutes.
• Pour off half of liquid (discard or save for other use) and add Curry Cream.
• Simmer covered until mussels are completely open--shaking the pan occasionally. Discard any mussels that do not open.
• Adjust seasonings generously to taste.
• Finish with topped fresh herbs and serve with crusty bread for sopping.

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.