Mussels In Carrot Ginger Broth Recipes

CARROT GINGER MULES

Carrot Ginger Mules image

Carrot juice provides a nutritious boost to this pitcher of ginger-lime mules that is easy to make ahead of time.

Provided by Juliana Hale

Categories Drinks Recipes Punch Recipes Adult Punch Recipes

Time P1DT10m

Yield 8

Number Of Ingredients 8

Ingredients

4 cups carrot juice
1 cup pineapple juice
¼ cup lime juice
2 (12 ounce) bottles ginger beer
ice cubes
1 cup vodka
Lime wedges
Baby carrots, halved

Steps:

Stir together carrot juice, pineapple juice, and lime juice in a pitcher. Chill, covered, up to 24 hours.
Stir in ginger beer just before serving. Pour into 8 ice-filled glasses. Add 2 tablespoons vodka to each glass. Garnish with lime wedges and halved baby carrots.

Nutrition Facts : Calories 170.3 calories, Carbohydrate 25.1 g, Fat 0.2 g, Fiber 1.1 g, Protein 1.3 g, Sodium 36.6 mg, Sugar 17.2 g

MUSSELS IN LIGHT BROTH

Mussels in Light Broth image

Rasam, as prepared in most homes in Southern India, uses either tamarind or tomatoes as the base. One night when I was a teenager, I was out to dinner with my brother Tom in New York City's Little Italy and ate mussels cooked in a light tomato broth very reminiscent of rasam. I couldn't wait to get home, buy fresh mussels, and cook them in rasam.

Provided by Asha Gomez

Categories Dinner Mussel Shellfish Tomato Cumin Garlic Cilantro

Yield Serves 4

Number Of Ingredients 15

Ingredients

2 tablespoons canola oil
1 tablespoon peeled, finely chopped fresh ginger
2 garlic cloves, finely chopped
1 tablespoon cumin seeds (coarsely crushed in a mortar and pestle)
10-12 whole black peppercorns, coarsely crushed in a mortar and pestle
1/4 teaspoon asafoetida powder
1 teaspoon kosher salt
16 ounces canned crushed tomatoes or 2 cups peeled, diced fresh tomatoes
1/2 cup finely chopped cilantro leaves and stems
2 pounds fresh mussels
1 tablespoon Tempered Oil
For the Tempered Oil:
2 tablespoons oil
10-12 curry leaves
1 teaspoon brown mustard seeds

Steps:

In a 4-quart pot over medium heat, add the oil. Add the ginger, garlic, cumin, black peppercorns, asafoetida, and salt. Cook, stirring constantly, for 1 minute. Add the tomatoes and cilantro and cook for 5 minutes, stirring occasionally. Add 2 cups of water and cook for 8 minutes on a low heat. Add the mussels, cover and cook for 5 to 6 minutes, or until the mussels are opened. Remove from the heat. Transfer the mussels and broth to a serving bowl and finish with the tempered oil.
To make the Tempered Oil:
In a small pan over medium heat, add oil. Add the curry leaves and mustard seeds; when the mustard seeds begin to pop, remove the oil from the flame, about 30 seconds. Drizzle the oil over the mussels and broth.

MUSSELS IN CARROT GINGER BROTH

Mussels in Carrot Ginger Broth image

Provided by Melissa Roberts

Categories Ginger Tomato Quick & Easy Mussel Carrot Healthy Cilantro Simmer Gourmet

Yield Serves 4 (main course)

Number Of Ingredients 11

Ingredients

4 medium shallots, chopped
1 tablespoon finely chopped peeled ginger
2 tablespoons vegetable oil
1 pound tomatoes (4 medium), chopped
1/2 teaspoon hot red-pepper flakes
2 cups bottled carrot juice
3 pounds cultivated mussels, rinsed
1 1/2 tablespoons fresh lime juice
1/2 cup chopped cilantro
Accompaniment:
lime wedges

Steps:

Cook shallots and ginger in oil in a wide 5-quart heavy pot over medium heat, stirring frequently, until softened, about 5 minutes. Add tomatoes and red-pepper flakes and cook, stirring, 1 minute. Pour in carrot juice and boil, uncovered, until liquid is reduced by about half, about 10 minutes.
Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, transferring as cooked to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Stir in lime juice and sprinkle with cilantro.

MUSSELS IN YUMMILICIOUS LEMONGRASS BROTH

Mussels in Yummilicious Lemongrass Broth image

This is an extremely yummy treat. Really fast to make, and extremely tasty. The lemongrass gives it a wonderful flavour and fragrance. I found this in Donna Hay's Food Fast cookbook.

Provided by KitchenManiac

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 cups fish stock
2 tablespoons shredded ginger
2 stalks lemongrass, finely chopped
2 teaspoons shredded fresh lemon rind
1 kg mussels, cleaned

Steps:

Place stock, ginger, lemongrass and lemon rind in a saucepan over high heat.
Bring the broth to the boil then add the mussels and cook for 2-3 minutes or until the mussels open.
Discard any mussels that don't open.
Serve mussels in deep bowls with the broth and some bread or with some cooked pasta.

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