MUSSELS WITH LIME & COCONUT SAUCE
Mussels with lime and coconut oil. An easy, quick, and healthy recipe.
Provided by hansgood
Categories MAINS - FISH
Time 20m
Number Of Ingredients 10
Steps:
- Start by preparing the rice if making.
- Rinse the mussels 3 times in a large bowl of cold water or in the sink. Set aside in a colander.
- Heat the coconut oil in a large skillet (I usually use a large wok pan) and fry the onion and garlic until the onions are translucent.
- Add the spices and mussels and cook for about 5 minutes on high while stirring well. Add the coconut milk, cover, and let simmer for a few more minutes until all mussels are open, shaking the pot or stirring from time to time.
- Add the lime juice and cilantro and adjust the taste if needed.
- Serve immediately in shallow plates or bowls.
Nutrition Facts :
COCONUT LIME MUSSELS
Provided by Jeff Morgan
Yield Serves 68 as an appetizer, 4 as a main course
Number Of Ingredients 10
Steps:
- In a large pot, heat the olive oil over medium-high heat. Add the shallots and sauté until translucent, about 2 minutes. Add the garlic, ginger, and lemongrass and stir to mix well. Simmer until fragrant, about 30 seconds. Stir in the lime juice. Add the wine and stir, using a wooden spoon to scrape up any browned bits that have stuck to the bottom of the pot.
- Bring the wine mixture to a boil and cook for about 2 minutes. Reduce the heat to medium and stir in the coconut milk. Add the mussels to the pot, discarding any that do not close to the touch, and stir gently to coat them with the liquid. Cover and cook until all the shells have opened, about 5 minutes. Discard any mussels that remain closed.
- Divide the mussels among warmed bowls and ladle in the hot broth. Garnish with the parsley or scallions and serve at once.
MUSSELS STEAMED IN COCONUT MILK, LIME AND CILANTRO
Make and share this Mussels Steamed in Coconut Milk, Lime and Cilantro recipe from Food.com.
Provided by English_Rose
Categories Mussels
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Put the onion, garlic, chili peppers, coconut milk, fish sauce, lime juice and cilantro into a large saucepan. Bring to the boil and cook for about 8 minutes or until the onions are cooked.
- Check that all the mussels are tightly closed. If one is open, tap it - if it closes it's good, but if any stay open, throw those ones out.
- When the onions are cooked in the saucepan, throw in all the good mussels, put the lid on and cook until the mussels are widely open.
- Serve the mussels in their shells with the broth and some garlic bread.
Nutrition Facts : Calories 1634.4, Fat 60.6, SaturatedFat 45.7, Cholesterol 191, Sodium 3941.5, Carbohydrate 186.8, Fiber 3.2, Sugar 147.7, Protein 87.4
MUSSELS IN LIME-COCONUT BROTH
Steps:
- Heat butter in a sauce pan over medium heat. Add shallots and cook until soft, 5 to 7 minutes. Add garam masala, turmeric, bay leaves, and chile pepper and cook until fragrant, about 3 minutes more.
- Add ginger and tomato paste to the saucepan and cook until browned, about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer, about 5 minutes. Taste and adjust salt.
- Add mussels to the saucepan and simmer until all shells open, about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.
Nutrition Facts : Calories 569.6 calories, Carbohydrate 28.2 g, Cholesterol 106.9 mg, Fat 31.6 g, Fiber 2.2 g, Protein 45.7 g, SaturatedFat 21.5 g, Sodium 766.7 mg, Sugar 3.5 g
MUSSELS IN GREEN CURRY SAUCE
Is there anything more comforting than a bowl of mussels with a warm, luscious sauce? The mussels come together in no time, but don't lack any flavor in this delicious recipe. That's because as the mussels cook, they release their own liquid, which is packed with flavor from the ocean. Don't forget the bread! You'll want to soak up all of this curry sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 14 grams, Cholesterol 48 milligrams, Sodium 1226 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Sugar 4 grams, Protein 26 grams
MUSSELS WITH SAUSAGE, COCONUT MILK AND LIME
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion, sausage, lemongrass, ginger and garlic and sauté 5 minutes. Add all remaining ingredients except cilantro and mussels and bring to boil. Reduce heat and simmer 5 minutes. Mix in half of cilantro.
- Meanwhile, place mussels in large pot. Cover and cook over medium heat until mussels open and release their juices, about 5 minutes (discard any mussels that do not open).
- Divide mussels among shallow soup bowls. Stir any mussel liquid into coconut-milk mixture; ladle over mussels. Sprinkle with remaining cilantro.
MUSSELS WITH COCONUT-CURRY SAUCE
I found this recipe while digging through some cookbooks I had laying around. Made it and it is fantastic!!! Serve with crusty bread and you've got yourself a meal.
Provided by C in PA
Categories Mussels
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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.
MUSSELS WITH COCONUT CURRY SAUCE
Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.
Categories Wine Shellfish Appetizer Coconut Seafood Mussel Curry White Wine Fall Bon Appétit
Number Of Ingredients 9
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.
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