Southeast Asian Mussel Salad Recipes

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SOUTHEAST ASIAN MUSSEL SALAD



Southeast Asian Mussel Salad image

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

4 pounds mussels, well scrubbed
1/4 cup coconut milk
2 tablespoons freshly squeezed lime juice
2 to 3 tablespoons fish sauce, or to taste
Zest from one lime
1 to 2 fresh Thai chilies, minced
1 cup mung bean sprouts
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/2 cup fresh cilantro, chopped

Steps:

  • Put mussels in a large pot with a lid. Pour 1/4 cup water over all, cover, bring to a boil, then reduce heat to maintain a steady bubble (you will hear it and see some steam escaping). Shake pot now and then.
  • Meanwhile, combine coconut milk, lime juice, fish sauce, lime zest and chilies in a large bowl; add bean sprouts, cucumber and red pepper.
  • Mussels will be done in 5 to 10 minutes, or when all or most of the shells have opened. Remove and let cool slightly, reserving cooking liquid. (If there is a great deal, reduce it while you shuck mussels.)
  • When mussels are cool enough to handle, remove them from their shells and add them to bowl with vegetables and dressing. Add cilantro and as much of the reserved cooking liquid as you need to make mixture saucy. Toss well to combine, adjust seasonings and serve, or refrigerate for up to a few hours.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 3 grams, Sodium 1459 milligrams, Sugar 3 grams

SOUTHEAST ASIAN PORK SALAD



Southeast Asian Pork Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 lime
1 tablespoon peanut oil
Kosher salt
1 10-ounce bag mixed vegetable slaw or salad blend (such as kale, cabbage and kohlrabi)
2 Persian cucumbers, thinly sliced
1 shallot, thinly sliced
1 tablespoon grated peeled fresh ginger
1 pound ground pork
1 tablespoon chili-garlic sauce
1 tablespoon fish sauce
1 cup packed fresh cilantro and/or mint
1/4 cup chopped roasted salted peanuts

Steps:

  • Grate the lime zest and set aside, then juice half of the lime into a large bowl and cut the other half into small wedges. Whisk 1 teaspoon peanut oil and a pinch of salt into the lime juice. Add the slaw and cucumbers and toss to coat.
  • Heat the remaining 2 teaspoons peanut oil in a large skillet over medium-high heat. Add the shallot and cook until softened, 2 to 3 minutes. Add the ginger and cook, stirring, until soft but not browned, about 1 minute. Stir in the pork and ½ teaspoon salt and cook, breaking up the meat with a wooden spoon, until browned in spots and no longer pink, 6 to 8 minutes. Carefully pour off all but about 1 tablespoon fat from the skillet. Stir in the chili-garlic sauce, fish sauce and lime zest and remove from the heat.
  • Divide the slaw mixture among bowls. Top with the pork, herbs and peanuts; serve with the lime wedges.

MUSSEL SALAD



Mussel Salad image

Provided by Ming Tsai

Categories     appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 13

2 cups cooked and quartered red bliss potatoes
1 head roasted garlic
1/2 cup sliced scallions green part only
1/2 cup shredded carrots
1/2 cup peeled and shredded green papaya
Aioli, recipe follows
Salt and freshly ground black pepper, to taste
12 mussels, steamed and removed from the shell
2 egg yolks*
1 tablespoon sambal
1 tablespoon chopped garlic
4 tablespoons freshly squeezed lime juice
3/4 cup canola oil

Steps:

  • In a large bowl mix together the potatoes, garlic, scallions, carrots, and green papaya. Add 4 tablespoons aioli and toss gently. Adjust seasonings with salt and pepper. Divide onto 2 salad plates and arrange 6 mussels on each plate
  • In a blender puree yolks with sambal, garlic, and lime juice. With the blender running, add canola oil in a stream and emulsify mixture.
  • Wine suggestion: Alsace Gewurztraminer Heissenberg

MUSSEL SALAD



Mussel Salad image

Provided by Robert Irvine : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 lemon, juiced
1/4 cup white wine
1 pound Prince Edward Island Mussels
1/2 cup balsamic dressing
1 tablespoon minced fresh parsley leaves
1 teaspoon minced fresh thyme leaves
1 cup chopped sun-dried tomatoes
1 cup fresh spinach
1/4 cup crumbled feta cheese
1/2 cup cooked corn kernels
Salt and freshly ground black pepper

Steps:

  • In a large saute pan over medium-high heat, add lemon juice, white wine, and the mussels. Cook until the liquid dissolves. Reduce the heat to low, add balsamic dressing, parsley, thyme, and tomatoes. Continue to cook on low heat for 3 to 4 minutes, stirring to prevent the dressing from separating. Remove the pan from the heat, and allow the mussel mixture to cool. Add the mussels and sauce, the spinach, feta, and the corn to a large serving bowl. Season with salt and pepper, to taste, toss and serve.

ASIAN STYLE MUSSELS



Asian Style Mussels image

I love mussels, found this recipe on the Food Network (no chef mentioned). Posted for Zaar World Tour 2005/Stop in Asia

Provided by katie in the UP

Categories     Mussels

Time 23m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon peanut oil
3 medium shallots, thinly sliced
2 tablespoons sliced peeled fresh ginger
4 garlic cloves, smashed
1 stalk fresh lemongrass, sliced and smashed
1 serrano peppers or 1 Thai chile, minced with seeds
1/2 cup water
2 tablespoons Southeast Asian fish sauce
1 tablespoon light brown sugar
48 large mussels, rinsed and beard removed (about 2 1/2 pounds)
1/4 cup freshly squeezed lime juice, plus wedges for garnish (about 2 limes)
3 tablespoons fresh cilantro leaves
3 tablespoons fresh mint leaves

Steps:

  • Heat the oil a large skillet, with a lid, over medium heat. Add the shallots, ginger, garlic, lemongrass, and chili, and stir-fry until golden and aromatic, about 3 minutes. Add the water, fish sauce, and sugar, stir and bring to a simmer. Add the mussels, cover and steam until they open and plump slightly, about 5 minutes.
  • Discard any mussels that do not open. Stir in the lime juice, cilantro, and mint leaves. Divide the mussels and broth evenly among the bowls. Serve.

Nutrition Facts : Calories 272.6, Fat 8.9, SaturatedFat 1.6, Cholesterol 67.2, Sodium 1391.3, Carbohydrate 17.3, Fiber 0.7, Sugar 4.2, Protein 29.8

SOUTHEAST ASIAN STEAK SALAD



Southeast Asian Steak Salad image

Categories     Salad     Sauté     Quick & Easy     Mint     Steak     Cucumber     Jalapeño     Lettuce     Gourmet

Yield Serves 2

Number Of Ingredients 12

1/2 head romaine
1/2 small English cucumber
1 small shallot
1 small fresh jalapeño chile
1 garlic clove
2 tablespoons fresh lime juice
1 tablespoon soy sauce
2 tablespoons vegetable oil
2 teaspoons Asian fish sauce
1/2 teaspoon sugar
a 1 1/4-inch-thick rib-eye steak (about 3/4 pound)
1/4 cup packed fresh mint leaves

Steps:

  • Tear romaine into pieces into a bowl. Halve cucumber lengthwise and seed. Thinly slice cucumber crosswise and add to romaine. Chill romaine mixture, covered. Mince shallot, jalapeño, and garlic (wear rubber gloves when handling jalapeño) and in a large bowl stir together with lime juice, soy sauce, 1 tablespoon oil, fish sauce, and sugar until sugar is dissolved.
  • Pat steak dry and season with salt. In an 8- to 10-inch heavy skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté steak 4 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 5 minutes.
  • While steak is standing, stack mint leaves and thinly slice. Toss mint with romaine mixture and all but about 2 tablespoons dressing until combined well. Divide salad between 2 plates and slice steak. Toss steak with remaining dressing and arrange on salads.

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