Curried Mussel Recipes Recipe Paper Recipe For Shrimp

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 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.

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.

SHRIMP AND MUSSEL THAI NOODLE BOWL

Steps:

• To prepare the sauce, simmer the chicken broth, onion, ginger, lemon grass, lime leaves, and lime juice together until the liquid is reduced by half. Then, add fish sauce, coconut milk, curry paste, and paprika; cook for 10 minutes.
• Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess. Heat peanut oil in a skillet until very hot. Add the coated shrimp to the hot oil and cook about 2 minutes each side. Add the mussels, asparagus tips, and shiitakes. Cook for 2 minutes just until heated through. Strain the sauce over the shellfish and vegetables. Poach the Udon noodles in hot salted water, drain and place in a warm bowl. Add the shellfish sauce. Top with pea tendrils, herbs, cashews, and sprouts.

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.

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.

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.

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.

CURRY SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

CURRIED MUSSEL PIE

Steps:

• FOR THE PIE FILLING:.
• Steam the mussels in 3/4 cup of water and reserve the broth. Remove the mussels from their shells and keep ready.
• Strain the broth of all grit (a fine strainer or cheesecloth should be used) and reheat.
• Boil the onions, potatoes, thyme and parsley together in the water until the potatoes are tender.
• Add the curry powder, worcestershire sauce, gravy browning, and mussels and bring to a boil.
• Thicken with cornstarch mixed with cold water, added while the mixture is boiling.
• If it's not thick enough, repeat with more cornstarch and water.
• Allow the filling to cool before proceeding.
• FOR THE PASTRY:.
• Stir together the flour and the salt.
• Cut the shortening into the flour until it resembles small peas.
• Sprinkle with a little water and toss to moisten the dough. Work the dough as little as possible, using as few strokes as you can to get it all combined into a ball.
• Flatten slightly and wrap in plastic wrap, and chill for atleast an hour or for up to 4 days in the fridge. (a month in the freezer).
• Let dough soften at room temperature before rolling out.
• Use the inverted pie pan or ramekin to measure the circle of dough needed.
• Fill pans or ramekins, cut and fit dough to top of pie.
• Bake until golden brown and bubbly within.
• (Please note that the cooking time I have added is merely an estimate, as is the amount of pie.).

CURRIED RICE WITH SHRIMP

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
• Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
• Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.