Coconut Curry Mussels Recipes

COCONUT-CURRY MUSSELS

Steps:

• In a large pot with a lid, melt butter over medium-high. Add garlic and ginger and cook until fragrant, 1 minute. Whisk in coconut milk and curry paste and bring to a simmer over high. Add mussels and stir to combine. Cover and reduce heat to medium-high. Cook until mussels open, 5 minutes, stirring once. (Discard unopened mussels). Remove pot from heat and stir in lime juice and cilantro.

COCONUT CURRY MUSSELS

Steps:

• Soak the raw mussels in cold water, then de-beard: Place mussels in a bowl of cold water so the mussels will spit out any sand or mud. Let them sit for 10 minutes. Drain and repeat. Toss any mussels that are open as these are dead. Debeard the mussels, pulling out their byssal threads (aka: their "beards") and place them in a bowl of cold water until ready to use.

CURRIED MUSSELS

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.

MUSSELS WITH COCONUT CURRY SAUCE

Steps:

• Melt butter in heavy large pot over medium heat. Add shallots and curry powder; stir until fragrant, about 1 minute. Add coconut milk, wine, lemon juice and bay leaves; simmer 10 minutes. Add mussels. Increase heat, cover and boil until mussels open, about 6 minutes. Using tongs, place mussels in 4 bowls (discard any mussels that do not open). Boil sauce until slightly thickened, stirring occasionally, about 2 minutes. Season with salt and pepper; discard bay leaves. Spoon sauce over mussels. Sprinkle with parsley.

COCONUT CURRY MUSSELS

Steps:

• In a medium saucepan over medium-high heat heat, whisk together the marinade, curry paste, brown sugar, coconut milk, white wine, and 1 tablespoon of the garlic. Bring to a boil, lower the heat, and simmer until sauce thickens and is reduced by half, about 20 minutes. Remove from heat and set aside, keeping warm.
• Heat the butter in a large saute pan over medium-high heat. Add mussels and the remaining 1 tablespoon garlic and stir well to coat the mussels. Add the reserved sauce to mussels, cover and let simmer until mussels start to open, about 3 to 5 minutes. Transfer to a shallow bowl, discarding any unopened mussels.
• *If mussels are not available substitute with 12 ounce bag of raw large count shrimp

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 WITH COCONUT-CURRY SAUCE

Steps:

• In large stockpot, saute shallots and ginger for 5 minutes.
• Add curry, saute 2 minutes.
• Add wine, simmer 4 minutes.
• Add clam juice, lime zest, and juice, simmer 4 minutes.
• Add coconut milk, and simmer for 4 minutes.
• Add mussels, cover pot, and steam 4 minutes, or until all or most mussels are open.
• With slotted spoon, remove mussels and place into 4 bowls.
• Discard any mussels that did not open.
• Add cilantro to broth, cook for 30 seconds, then spoon over mussels into bowls.
• Serve.

CURRY-COCONUT MUSSELS BABALU'S

Steps:

• Cook onion, garlic, and ginger in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring frequently, until onion is softened. Stir in wine, juices, curry powder, thyme, saffron, bay leaf, coconut milk, tomato, and sambal oelek, then simmer, uncovered, stirring occasionally, until reduced slightly, about 15 minutes.
• Add cilantro and mussels and cook, covered, over high heat just until mussels open, 3 to 4 minutes (discard any unopened mussels), then season with salt. Serve immediately.

CURRY-COCONUT MUSSELS

Steps:

• Cook onion, garlic, and ginger in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring frequently, until onion is softened. Stir in wine, juices, curry powder, thyme, saffron, bay leaf, coconut milk, tomato, and sambal oelek, then simmer, uncovered, stirring occasionally, until reduced slightly, about 15 minutes.
• Add cilantro and mussels and cook, covered, over high heat just until mussels open, 3 to 4 minutes (discard any unopened mussels), then season with salt. Serve immediately.