Mussels In Ginger And Lemongrass Broth Recipes

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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

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

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.

SPICY COCONUT MUSSELS WITH LEMONGRASS



Spicy Coconut Mussels With Lemongrass image

Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've been farmed (most mussels you find in markets have been). Just give them a good rinse, and they are ready to go. Here the treatment heads in the general direction of Thailand, offering a sauce of coconut milk, lemongrass, garlic and chiles that perfectly frames the sweetness of the meat.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12

2 tablespoons coconut or safflower oil
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 stalk lemongrass, trimmed (outer layers removed) and finely chopped
1/2 to 1 small hot chile (like Thai bird, Serrano, Scotch bonnet or jalapeño), seeded and finely chopped
1 cup unsweetened coconut milk
2 pounds fresh mussels, rinsed well
Zest of 1/2 lemon
1 teaspoon lemon juice, or to taste
1/2 teaspoon Asian fish sauce, or to taste
1/2 cup whole cilantro leaves
1 or 2 croissants, split in half.

Steps:

  • Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
  • As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.

Nutrition Facts : @context http, Calories 869, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 53 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 27 grams, Sodium 1536 milligrams, Sugar 6 grams

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