Spicy Thai Steamed Mussels Recipes

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THAI STEAMED MUSSELS



Thai Steamed Mussels image

Delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes.

Provided by MURINMOON

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 6

Number Of Ingredients 9

5 pounds fresh mussels, scrubbed and debearded
⅓ cup fresh lime juice
1 (13.5 ounce) can unsweetened coconut milk
⅓ cup dry white wine
1 ½ tablespoons Thai red curry paste
1 ½ tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon white sugar
2 cups chopped fresh cilantro

Steps:

  • In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
  • Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

Nutrition Facts : Calories 484.5 calories, Carbohydrate 21.4 g, Cholesterol 105.9 mg, Fat 24.4 g, Fiber 1.2 g, Protein 48.3 g, SaturatedFat 13.9 g, Sodium 1353.1 mg, Sugar 2.7 g

SPICY STEAMED MUSSELS



Spicy Steamed Mussels image

Provided by Guy Fieri

Categories     appetizer

Time 40m

Yield s: 4 servings

Number Of Ingredients 17

2 pounds mussels, washed and beards removed
4 tablespoons vegetable oil
1 large onion, diced
4 cloves garlic, minced
1 (2-inch piece) ginger, minced
2 serrano chile peppers, seeded and diced
1 teaspoon curry powder
2 teaspoons ground coriander
1/2 cup white wine
1/4 cup water
3 tablespoons heavy cream
Freshly ground black pepper
1/2 bunch fresh cilantro, leaves chopped
3 scallions, sliced
1 lime, zested and juiced
1 large ciabatta loaf, sliced into 1/2-inch thick diagonal slices
2 tablespoons olive oil

Steps:

  • Pick through the washed mussels making sure that they are all tightly closed and all of the beards have been removed.
  • Heat a large Dutch oven over medium heat and add the vegetable oil. When the oil is hot, add the onions, garlic, and ginger and saute until translucent but not brown, about 5 minutes. Add the chiles, curry powder, and coriander and cook for 2 more minutes. Add the wine and the water and bring to a boil.
  • Once the mixture is boiling, add the mussels and cover. Steam the mussels for about 6 to 8 minutes, stirring occasionally, until they have all opened.
  • Remove the mussels from the heat and discard any that are not open. Place the mussels in a large serving platter, cover to keep warm. Return the pan to the heat, add the cream, season with pepper, to taste, and bring to a simmer. Add the cilantro, scallions, lime zest and juice. Pour the liquid over the top of the mussels.
  • Preheat a grill pan to medium-high heat. Drizzle the bread with olive oil and grill 1 minute per side. Serve with the steamed mussels.

THAI STEAMED MUSSELS



Thai Steamed Mussels image

Posting this for ZWT 2006. Oh wow these sound good! I would serve these with coconut rice and some steamed asparagus I think.

Provided by JanetB-KY

Categories     Mussels

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

5 lbs fresh mussels, scrubbed and debearded
1/3 cup fresh lime juice
1 (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 white sugar
2 cups chopped fresh cilantro

Steps:

  • In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar; stir to dissolve sugar and curry paste and bring to a boil over high heat.
  • Boil for 2 minutes then add mussels; cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
  • Remove from the heat and discard any unopened mussels; pour mussels and liquid into a serving dish and toss with cilantro.

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.

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Top Asked Questions

How to make Thai steamed mussels with coconut milk?
Directions. In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes. Remove...
How to make Thai chili sauce for mussels?
Heat the oil in a heavy bottomed pan. Add the onions, lemongrass, garlic, and cilantro stems and cook, stirring until softened but not browned. Add the coconut milk, Thai red chili pepper and fish sauce to the pot. Bring to a boil. Add the mussels all at once. Cover the pot and steam the mussels for 4-5 minutes until opened.
How to make steamed mussels with fresh fish?
Ingredients 5 pounds fresh mussels, scrubbed and debearded ⅓ cup fresh lime juice 1 (13.5 ounce) can unsweetened coconut milk ⅓ cup dry white wine 1 ½ tablespoons Thai red curry paste 1 ½ tablespoons minced garlic 1 tablespoon Asian fish sauce 1 tablespoon white sugar 2 cups chopped fresh cilantro
How long does it take to cook mussels in curry sauce?
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.

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