Spicy Mussels With Cauliflower Basil And Lime Recipes

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SPICY THAI STEAMED MUSSELS



Spicy Thai Steamed Mussels image

Categories     Garlic     Appetizer     Quick & Easy     Lime     Mussel     Summer     Cilantro     Gourmet

Yield Makes 6 servings

Number Of Ingredients 10

5 pounds mussels (preferably cultivated)
3 limes
a 13 1/2-ounce can unsweetened coconut milk
1/3 cup dry white wine
1 1/2 tablespoons Thai red curry paste
1 1/2 tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon sugar
2 cups fresh cilantro sprigs
Accompaniment: lime wedges

Steps:

  • Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3 cup. In an 8-quart kettle boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat, stirring, 2 minutes. Add mussels, tossing to combine. Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.) Chop cilantro and toss with mussels.
  • Serve mussels with lime wedges.

SPICY STEAMED MUSSELS



Spicy Steamed Mussels image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Number Of Ingredients 0

Steps:

  • Place 4 oregano sprigs, 4 cilantro sprigs and 1 halved jalapeno on a sheet of foil; top with 1 pound cleaned mussels. Scatter 4 tablespoons cut-up butter and 3 sliced garlic cloves over the mussels and drizzle with the juice of 2 limes (add the squeezed limes to the pack as well). Fold up the foil, leaving room for the mussels to open. Grill over high heat until the mussels open, 4 to 5 minutes.

SPICY MUSSELS WITH CAULIFLOWER, BASIL AND LIME



Spicy Mussels With Cauliflower, Basil and Lime image

Provided by Melissa Clark

Categories     dinner, lunch, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 10

1/2 small head cauliflower
2 tablespoons extra-virgin olive oil
2 small shallots, peeled and thinly sliced
2 small red Thai chiles or other hot red chiles, seeded and finely chopped
2 large garlic cloves, thinly sliced
Kosher salt, as needed
2 pounds mussels, scrubbed
1/2 cup torn basil leaves
Juice of 1 lime, more as needed
Crusty bread, for serving

Steps:

  • Cut the cauliflower into small 1/2-inch florets; dice the stems. (You should have about 2 cups; save any extra for another purpose.)
  • In a large pot over medium heat, warm the oil. Add the cauliflower, shallots, chiles, garlic and a large pinch kosher salt. Cook, stirring occasionally, until cauliflower is crisp-tender, about 5 minutes.
  • Add the mussels to the pot. Cover and cook over medium-high until most mussels have opened, 7 to 10 minutes. Discard any unopened mussels.
  • Stir in basil and lime juice. Season with kosher salt. Serve immediately, with crusty bread for soaking up juices.

Nutrition Facts : @context http, Calories 582, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 24 grams, Fiber 4 grams, Protein 57 grams, SaturatedFat 4 grams, Sodium 1483 milligrams, Sugar 6 grams

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