CURRIED MUSSELS
This is a spicy curried dish that my English husband loves! Great as an appetizer or as a main dish. For less spicy/hot, reduce ginger and/or curry paste. Serve with your favorite crusty bread for dipping.
Provided by Soundergirl25
Categories Seafood Shellfish Mussels
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat coconut oil in a pan over medium-high heat. Saute onion in the hot oil until softened, 4 to 5 minutes. Add ginger, green curry paste, lemon zest, and garlic. Stir in coconut milk, fish sauce, water, and lime juice. Bring to a vigorous simmer.
- Place mussels in a steamer above simmering sauce; cook until mussels open, 4 to 5 minutes. Remove mussels from heat and place into a large serving bowl.
- Place cilantro into the sauce mixture and cook just until it turns bright green, 30 to 60 seconds. Pour sauce over mussels and serve.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 16 g, Cholesterol 74.3 mg, Fat 21.4 g, Fiber 1.5 g, Protein 33.3 g, SaturatedFat 14.7 g, Sodium 869.4 mg, Sugar 1.4 g
CURRIED MUSSELS
This delicious recipe is from my "Eve" cookbook. Eve Aronoff used to have a fabulous restaurant in Ann Arbor where we used to enjoy these mussels. We've made them several times at home. The curry cream recipe actually makes a quart, for which only 1 1/2 cups is used in this recipe. I have posted a recipe that also uses a batch of the curry cream for a torn seafood pasta. DH and I usually scale up the ingredients to make a batch and a half of curry cream, and then we enjoy both recipes.
Provided by Dr. Jenny
Categories Mussels
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 29
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.
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 IN GREEN CURRY SAUCE
Is there anything more comforting than a bowl of mussels with a warm, luscious sauce? The mussels come together in no time, but don't lack any flavor in this delicious recipe. That's because as the mussels cook, they release their own liquid, which is packed with flavor from the ocean. Don't forget the bread! You'll want to soak up all of this curry sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Remove any hairy beards from the mussels. Discard any mussels that are open and don't close after being tapped. Add the mussels to a medium bowl and cover with cold water; stir with your hand to remove any sand. Drain and set aside.
- Preheat the broiler. Place the baguette slices on a baking sheet and broil until golden brown, 2 to 3 minutes.
- Meanwhile, heat the coconut oil in a large pot or Dutch oven over medium-high heat. Stir in the ginger, cilantro stems and the white parts of the bok choy. Cook until slightly softened, 3 to 5 minutes. Add the curry paste and lime zest. Stir to coat the vegetables, about 2 minutes. Add the coconut milk, fish sauce, sugar and 1/2 cup water. Bring to a simmer and add the mussels. Cover and cook until the mussels open, 5 to 7 minutes (discard any unopened mussels). Uncover and reduce the heat to low. Add the green parts of the bok choy and half of the cilantro leaves. Toss to wilt slightly.
- Divide the mussels and sauce among shallow bowls and top with the remaining cilantro leaves. Serve with lime wedges and the toasted baguette slices.
Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 14 grams, Cholesterol 48 milligrams, Sodium 1226 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Sugar 4 grams, Protein 26 grams
MUSSELS WITH CURRY CREAM SAUCE
Make and share this Mussels With Curry Cream Sauce recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the mussels in a saucepan with the wine and place over a high heat.
- Bring to the boil and cook, stirring, until all the mussels have opened.
- Strain the cooking liquid into a jug through a fine sieve.
- Discard any mussels that have not opened fully.
- Return the mussels in their shells to the pan.
- Cover and set aside.
- Melt the butter in another saucepan.
- Add the carrot and onion and cook over a low heat for 2 minutes or until softened but not browned.
- Add the sultanas, curry powder, and tomato puree.
- Cook, stirring, for one minute.
- Gradually stir in the strained mussel liquid.
- Peel the apple, cut it into wedges and add to the sauce.
- Simmer gently for five minutes.
- Add the cream.
- Pour the sauce over the mussels and heat through gently.
- Serve at once with some crusty bread to mop up the juices.
MUSSELS IN CURRY CREAM SAUCE
Mussels steamed in a curry cream sauce, an easy and delicious recipe, you'll love it!
Provided by Kerry
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 55m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 10.7 g, Cholesterol 127.6 mg, Fat 35.5 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 22 g, Sodium 172.3 mg, Sugar 2.2 g
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CURRIED MUSSELS RECIPE | MYRECIPES
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Servings 4Calories 180 per servingTotal Time 30 mins
- Melt butter in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 1 minute or until tender. Add mussels and wine. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until shells open. Discard any unopened shells. Remove mussels with a slotted spoon. Divide mussels evenly among 4 bowls. Keep warm.
- Increase heat to medium-high. Add coconut milk, curry powder, and salt to pan; cook 3 minutes, stirring constantly. Ladle sauce evenly over each serving; sprinkle with cilantro.
CURRIED MUSSELS - THEDANARENEEWAY
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5/5 (3)Total Time 45 mins
- Clean and inspect mussels to ensure they’re fresh and alive and clear of any dirt or mud. Remove the beard and discard any mussel with an open or broken shell. Set aside.
- In a stockpot, Dutch oven, or deep enameled cast iron pan with a lid, melt ghee or butter over medium-high heat. Sauté carrots for 2-3 minutes until slightly softened. Add onion and continue sautéing for another 1-2 minutes. Stir in ginger and garlic until fragrant, about a minute or so, continuously stirring to avoid burning.
- Add curry powder, tomato paste, diced tomatoes, and salt and toss to coat the vegetables. Allow the tomato mixture to cook over medium-high heat for 1-2 minutes before adding the coconut milk and broth.
- Bring the liquid to a low simmer, then add the mussels and lightly toss to coat with the broth and cradle them in the liquid. Immediately cover the pot with a tight-fitting lid and allow to steam for about 5 minutes undisturbed until the shells have opened. (If many of the shells are still closed, cover again and continue steaming for another few minutes.)
COCONUT CURRY MUSSELS WITH ZUCCHINI NOODLES - EATING …
From eatingbirdfood.com
4.5/5 (4)Total Time 30 minsCategory AppetizerCalories 279 per serving
- Scrub and clean mussels. Toss and mussels with cracked shells and tap any mussels with open shells. If the shell doesn’t respond by closing tightly, toss it (this means the mussel is dead).
- In a wide bottomed stockpot* over medium heat, add 1 teaspoon olive oil and garlic. Cook garlic until fragrant, about 3 minutes and then add coconut milk, curry paste, fish sauce, broth, lime juice and salt. Simmer broth for about 5 minutes.
- Add mussels to the stockpot and give them a big stir to coat. Increase heat, cover and boil broth until the mussels open, about 6 minutes. Grab bowls, add zucchini noodles to each and use tongs to transfer mussels to each bowl. Discard any mussels that do not open. Spoon some broth into each bowl, sprinkle with cilantro and serve.
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