Easy Thai Red Curry Mussels Recipes

THAI RED CURRY MUSSELS

Thai Red Curry Mussels image

Provided by Bobby Flay

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 10

Ingredients

2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 1/2 pounds mussels, debearded and scrubbed
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves

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.

EASY THAI RED CURRY MUSSELS

Easy Thai red curry mussels image

Learn to make an aromatic mussel dish with a Thai red curry and beer broth all cooked in one pot

Provided by Mary Tang

Categories Appetizer Main Course

Number Of Ingredients 17

Ingredients

5 lbs PEI mussels
1 shallot, diced
5 cloves garlic. diced
1 (150 g) package shimeji mushrooms, stems removed, rough chop
1 lemongrass stalk, cut into 5 sections
1 tomato, diced
2 tsp Thai red curry paste (Can use more depending on taste)
1 can (400 ml) coconut milk
6 Kaffir lime leaves
1 inch (3 g) galangal, skin on, thick slices
1 (473 ml) bottle beer
Vegetable oil for cooking, or oil of choice
Fish sauce, to taste
4 cups (130 g) Chinese snow pea leaves
Handful Thai basil
2 Thai chili peppers, sliced
Lemon/lime juice (optional)

Steps:

Place PEI mussels in a colander and rinse under cold running water to remove any dirt or sand. Do not submerge.
In a large pot, turn the heat on medium-high, add oil and saute the shallots and garlic for a few minutes, followed by the mushrooms and lemongrass.
Add in the tomatoes and saute until soft.
Add the Thai red curry paste into the mixture.
Pour in the beer and mix all the ingredients around. Add in the can of coconut milk, kaffir lime leaves and galangal slices.
Add in the mussels to the pot. Cover and bring to a bowl.
Reduce heat to medium-high and steam mussels for 6-8 minutes or until all of the mussel shells have opened. Discard any unopened shells.
Mix in Chinese snow pea leaves and mix. Turn off the heat and place the lid back on for 1 minute.
Serve. Taste the broth and add fish sauce if needed.
Garnish with Thai basil and Thai chili peppers. Serve hot.

MUSSELS WITH THAI RED CURRY

Mussels with Thai Red Curry image

Categories Fruit Garlic Ginger Herb Shellfish Tomato Appetizer Quick & Easy Dinner Coconut Seafood Mussel Curry Fall Cilantro Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 6 as a first course

Number Of Ingredients 9

Ingredients

1/4 cup (1/2 stick) butter
5 plum tomatoes, seeded, chopped
2 tablespoons minced garlic
1 tablespoon chopped peeled fresh ginger
2 14-ounce cans unsweetened coconut milk
1 tablespoon (or more to taste) Thai red curry paste
1/4 cup plus 3 tablespoons chopped fresh cilantro
1 teaspoon salt
3 pounds mussels, scrubbed, debearded

Steps:

Melt 1/4 cup butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to blend flavors. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.

THAI STEAMED MUSSELS

Thai Steamed Mussels image

Delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes.

Provided by MURINMOON

Categories World Cuisine Recipes Asian Thai

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

5 pounds fresh mussels, scrubbed and debearded
⅓ cup fresh lime juice
1 (13.5 ounce) can unsweetened coconut milk
⅓ cup dry white wine
1 ½ tablespoons Thai red curry paste
1 ½ tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon white sugar
2 cups chopped fresh cilantro

Steps:

In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

Nutrition Facts : Calories 484.5 calories, Carbohydrate 21.4 g, Cholesterol 105.9 mg, Fat 24.4 g, Fiber 1.2 g, Protein 48.3 g, SaturatedFat 13.9 g, Sodium 1353.1 mg, Sugar 2.7 g

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