Curried Mussels

MUSSELS IN CURRY CREAM SAUCE



Mussels in Curry Cream Sauce image

Mussels steamed in a curry cream sauce, an easy and delicious recipe, you'll love it!

Recipe From allrecipes.com

Provided by Kerry

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 55m

Yield 4

Number Of Ingredients 9

½ cup minced shallots
2 tablespoons minced garlic
1 ½ cups dry white wine
1 cup heavy cream
1 teaspoon curry powder
32 mussels - cleaned and debearded
¼ cup butter
¼ cup minced parsley
¼ cup chopped green onions
Calories445.5 calories
Carbohydrate10.7 g
Cholesterol127.6 mg
Fat35.5 g
Fiber0.7 g
Protein6.4 g
SaturatedFat22 g
Sodium172.3 mg
Sugar2.2 g

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.

COCONUT-CURRY MUSSELS



Coconut-Curry Mussels image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

2 stalks lemongrass
4 tablespoons vegetable oil
2 medium red onions, thinly sliced
6 cloves garlic, thinly sliced
6 tablespoons chopped peeled ginger
1/4 cup green curry paste
2 15-ounce cans coconut milk
4 tablespoons fish sauce
6 pounds mussels, scrubbed and debearded
4 limes, halved
1 cup chopped fresh cilantro
Crusty bread, for serving (optional)

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



Curried Mussels image

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.

Recipe From allrecipes.com

Provided by Soundergirl25

Categories     Seafood     Shellfish     Mussels

Time 35m

Yield 4

Number Of Ingredients 14

1 tablespoon coconut oil
½ red onion, chopped
1 tablespoon minced fresh ginger root
1 tablespoon green curry paste
1 teaspoon green curry paste
1 teaspoon lemon zest
1 clove garlic, minced, or to taste
8 ounces coconut milk
1 tablespoon fish sauce
1 tablespoon water
1 teaspoon water
1 lime, juiced
1 ½ pounds fresh mussels, scrubbed and debearded
¼ cup chopped fresh cilantro
Calories386.4 calories
Carbohydrate16 g
Cholesterol74.3 mg
Fat21.4 g
Fiber1.5 g
Protein33.3 g
SaturatedFat14.7 g
Sodium869.4 mg
Sugar1.4 g

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.

CURRIED MUSSELS



Curried Mussels image

Recipe From cooking.nytimes.com

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 cup heavy cream
1 tablespoon mild curry powder
1 tablespoon freshly squeezed lemon juice
3 tablespoons butter
1/4 cup shallots sliced thin
4 sprigs thyme
1 bay leaf
1 cup dry white wine
9 cups mussels, cleaned (about 3 pounds)
2 tablespoons flour
Salt to taste
@contexthttp
Calories648
UnsaturatedFat14 grams
Carbohydrate21 grams
Fat39 grams
Fiber2 grams
Protein43 grams
SaturatedFat21 grams
Sodium1125 milligrams
Sugar3 grams
TransFat0 grams

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.

CURRIED MUSSELS



Curried Mussels image

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.

Recipe From food.com

Provided by Dr. Jenny

Categories     Mussels

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 29

2 tablespoons salted butter
3 tablespoons light olive oil
3 cups yellow onions, minced
4 tablespoons ginger, minced
3 tablespoons garlic, minced
2 tablespoons jalapenos, minced (or to taste)
2 teaspoons hot curry powder
2 teaspoons sweet curry powder
1 teaspoon coriander
2 teaspoons turmeric
1 pinch cayenne
1 tablespoon kosher salt (to taste)
1/2 teaspoon fresh ground black pepper, to taste
1 quart heavy whipping cream
1 teaspoon chili sauce, to taste (Sriracha)
2 teaspoons lime juice (to taste)
1 tablespoon brown sugar (to taste)
heaping 1/2 cup each parmigiano regianno and aged provolone cheese, grated
1 1/2 lbs mussels
3 tablespoons light olive oil
1 tablespoon fresh garlic, minced
1 tablespoon shallot, minced
kosher salt
fresh ground black pepper
4 fresh thyme sprigs
1/4 cup dry good quality white wine
1 1/2 cups curry cream
1 tablespoon assorted fresh herb, finely chopped, such as flat leaf parsley, chives, chervil, basil, thyme (avoid cilantro and rosemary as they may overpower the flavor of the other herbs)
crusty bread

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.

CURRY-COCONUT MUSSELS BABALU'S



Curry-Coconut Mussels Babalu's image

Recipe From epicurious.com

Categories     Tomato     Coconut     Mussel     Curry     Saffron     Gourmet

Yield Makes 2 servings

Number Of Ingredients 17

1/2 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
2 tablespoons vegetable oil
1/2 cup dry white wine
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1 teaspoon curry powder
1 teaspoon chopped fresh thyme
3/4 teaspoon lightly crumbled saffron threads
1 bay leaf (not California)
1 (14-oz) can unsweetened coconut milk
1 tomato, peeled, seeded, and chopped
1/2 tablespoon sambal oelek (chile paste)
2 tablespoons chopped fresh cilantro
2 lb mussels (preferably cultivated), well scrubbed
Accompaniment: lime wedges

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.

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2013-08-06  · In a large stock pot, brown in oil and butter the onions, fruit, curry and cumin, over low heat for 5 minutes, stirring often. Raise the heat, pour the white wine, add the mussels and cook covered until all the mussels open, stirring often for even cooking.

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Recipe for Curried Mussels Appetizer. Makes 36 - 48, using medium-size mussels. For steamed mussels: 1/2 cup white wine; 2 pounds mussels, cleaned and de-bearded; Curry sauce ingredients: 2 cups sour cream; 1 scallion, finely chopped (both green and white parts) 1 teaspoon Dijon mustard; 1 teaspoon curry powder ; 1/2 teaspoon paprika; cayenne, to taste; salt, to taste; Put the mussels into …
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Recipes; Coconut Curry Mussels; Copied to Clipboard! BACK TO . Coconut Curry Mussels. Difficulty. Serves. Preparation. 15 mins. Cooking. 15 mins. 30 minutes Asian Food Seafood Dinner Lunch Easy Recipes. What You Will Need. Ingredients. 2 lbs. mussels, scrubbed and cleaned ; 1 cup frozen peas, thawed; lime wedges, for serving; Sauce Mix. 1 tsp. olive oil; 2 garlic cloves, minced; 1 (14 oz.) can ...
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