Mussels In Curry Sauce Recipes

MUSSELS IN RED CURRY SAUCE

Steps:

• Clean and scrub the mussels with cold water. Strain and set aside.
• Heat up a deep pot and add oil. Add the garlic cloves and saute for 30 seconds and follow by the red curry paste. When you smell the red curry aroma, add water, coconut milk, fish sauce, and palm sugar and bring the sauce to boil. Adjust the taste according to your liking by adding more water, fish sauce or palm sugar.
• Transfer the mussels into the pot and stir well with the red curry sauce. Cover the pot and let the mussels cook for a few minutes or until all the shells are open. Dish out and serve immediately.

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.

MUSSELS IN CURRY CREAM SAUCE

Steps:

• Heat the butter in a large Dutch oven or pot over medium-high heat. Add the curry powder and cook, stirring, 30 seconds. Add the onion, celery, shallots, garlic, 1/2 teaspoon salt, and pepper to taste; cook until the vegetables are translucent, 4 to 5 minutes. Add the wine and 1/4 cup water and bring to a boil over high heat. Stir in the mussels; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. Transfer the open mussels to a bowl using a slotted spoon (discard any that do not open). Cover the bowl and set aside.
• Add the cream to the pot with the cooking liquid and vegetables; bring to a boil and cook until reduced by half, 5 to 8 minutes. Stir in the cognac and lemon juice. Return the mussels to the pot and stir to coat with the sauce. Serve with the lemon wedges and toasted baguette slices.

MUSSELS IN GREEN CURRY SAUCE

Steps:

• Remove any hairy beards from the mussels. Discard any mussels that are open and don't close after being tapped. Add the mussels to a medium bowl and cover with cold water; stir with your hand to remove any sand. Drain and set aside.
• Preheat the broiler. Place the baguette slices on a baking sheet and broil until golden brown, 2 to 3 minutes.
• Meanwhile, heat the coconut oil in a large pot or Dutch oven over medium-high heat. Stir in the ginger, cilantro stems and the white parts of the bok choy. Cook until slightly softened, 3 to 5 minutes. Add the curry paste and lime zest. Stir to coat the vegetables, about 2 minutes. Add the coconut milk, fish sauce, sugar and 1/2 cup water. Bring to a simmer and add the mussels. Cover and cook until the mussels open, 5 to 7 minutes (discard any unopened mussels). Uncover and reduce the heat to low. Add the green parts of the bok choy and half of the cilantro leaves. Toss to wilt slightly.
• Divide the mussels and sauce among shallow bowls and top with the remaining cilantro leaves. Serve with lime wedges and the toasted baguette slices.

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 CURRY CREAM SAUCE

Steps:

• Put the mussels in a saucepan with the wine and place over a high heat.
• Bring to the boil and cook, stirring, until all the mussels have opened.
• Strain the cooking liquid into a jug through a fine sieve.
• Discard any mussels that have not opened fully.
• Return the mussels in their shells to the pan.
• Cover and set aside.
• Melt the butter in another saucepan.
• Add the carrot and onion and cook over a low heat for 2 minutes or until softened but not browned.
• Add the sultanas, curry powder, and tomato puree.
• Cook, stirring, for one minute.
• Gradually stir in the strained mussel liquid.
• Peel the apple, cut it into wedges and add to the sauce.
• Simmer gently for five minutes.
• Add the cream.
• Pour the sauce over the mussels and heat through gently.
• Serve at once with some crusty bread to mop up the juices.

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.

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.

STEAMED MUSSELS IN THAI CURRY SAUCE

Steps:

• Bring coconut milk to boil in heavy large saucepan. Reduce heat to medium; add curry paste and whisk until dissolved. Add next 6 ingredients. Simmer uncovered 10 minutes. Strain into bowl.
• Heat peanut oil in large deep skillet over high heat. Add mussels. Sauté 2 minutes. Add strained curry sauce. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open). Transfer to large serving bowl. Sprinkle with tomatoes and cilantro and serve.
• Available at Indian, Southeast Asian, and Latin American markets as well as many supermarkets.
• ** Available at Asian markets and in the Asian foods section of some supermarkets.

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.