SPICY MUSSELS WITH CAULIFLOWER, BASIL AND LIME
Provided by Melissa Clark
Categories dinner, lunch, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 10
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
SPICY THAI MUSSELS WITH GREEN PAPAYA
Steps:
- In a non-reactive saucepan, coated with the canola oil over medium-high heat, saute the jalapenos, garlic, shallots, green papaya, and lemongrass until the shallots are soft, about three minutes. Add the mussels, tomatoes, wine, fish sauce, lime juice, butter, cilantro, and Thai basil. Allow the mixture to simmer covered, until all the mussels have opened, about 4 to 5 minutes.
- Immediately pour the mussels with broth into a large bowl and garnish with the scallion greens. Beverage: Gewurtztraminer
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 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.
STIR-FRIED MUSSELS WITH CHILI, GARLIC AND BASIL
From the SMEG cookbook. The white wine can be replaced with chicken stock, and if you can't find sambal oelek, you can substitute with chili paste.
Provided by AmandaInOz
Categories Mussels
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a wok, and stir-fry the sambal, garlic and coriander over medium heat until the flavours blend well.
- Add the soy sauce and wine. Stir.
- Add the mussels, cover and simmer for 10 minutes until the mussels open. Discard any mussels that remain closed. Stir in basil and remove from heat.
- Arrange mussels on a platter or in a shallow bowl. Pour sauce over them. Serve with rice or a salad.
Nutrition Facts : Calories 497.8, Fat 17.9, SaturatedFat 2.8, Cholesterol 95.5, Sodium 1987.5, Carbohydrate 17.9, Fiber 0.4, Sugar 1.5, Protein 42.9
MUSSELS WITH CHILI, GARLIC AND BASIL
Adjust the heat to your own taste using more or less chilies. The two of us have this as a main dish with rice or with nice bread and a simple salad. Or serve it as part of a Thai meal.
Provided by PetsRus
Categories Lunch/Snacks
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Make a paste from the chilies, garlic and coriander using a mortar or small food processor.
- Stir fry this paste in a wok or frying pan with the oil for about one minute, use a pan you have a lid for and large enough to hold the mussels.
- Add the oyster and fish sauce, stir and then add the stock and the mussels.
- Cover and cook on a medium heat, or until the mussels have opened and are cooked.
- Taste the sauce or it needs extra fish sauce or water.
- Stir in the basil, arrange the mussels on a dish, discard any mussel that has not opened and pour the sauce over them.
Nutrition Facts : Calories 540.6, Fat 29.1, SaturatedFat 4.3, Cholesterol 97.3, Sodium 2255, Carbohydrate 24.2, Fiber 1.4, Sugar 4.9, Protein 44.4
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