Steamed Mussels With Curry And Lemongrass Recipes

THAI RED CURRY MUSSELS

Thai Red Curry Mussels image

Provided by Bobby Flay

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 10

Ingredients

2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 1/2 pounds mussels, debearded and scrubbed
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves

Steps:

Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.

STEAMED MUSSELS IN CURRY BROTH

Steamed Mussels in Curry Broth image

Provided by Food Network

Categories main-dish

Time 20m

Yield 8 servings as a first-course

Number Of Ingredients 12

Ingredients

3 pounds mussels
1 tablespoon vegetable oil
2 medium onions, coarsely chopped
1 head garlic, peeled and crushed
3 tablespoons red curry paste
1 teaspoon ground turmeric
2 cups dry white wine
2 cups clam juice
10 Kaffir lime leaves
4 stalks lemongrass (white part only), very thinly sliced
1/2 cup heavy cream
1 cup (loosely packed) cilantro leaves

Steps:

With a vegetable brush, clean the mussels under cold running water. Pull off and discard any beards. Discard any mussels with a broken shell or those that do not close when sharply tapped. Drain well.
In a stainless steel or coated-aluminum wok, heat the oil over medium heat. Add the onions and garlic, and stir-fry until the onion is wilted. Add the curry paste and turmeric, and cook, stirring, for about 1 minute, until aromatic. Add the wine, clam juice, lime leaves, and lemongrass. Bring to a simmer and cook for 5 minutes. Remove the limes leaves and discard.
Add the mussels, cover the wok tightly, and steam over moderate heat for 5 minutes. The mussels will begin to open. Continue cooking until all the mussels have opened; transfer those that opened to a platter and discard any that fail to open. Add the cream and cilantro leaves to the wok, and stir to blend. Pour over the mussels and serve.

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

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

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

STEAMED MUSSELS WITH CURRY AND LEMONGRASS

Steamed Mussels with Curry and Lemongrass image

Categories Milk/Cream Appetizer Steam Quick & Easy Mussel Curry White Wine Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 cup dry white wine
1 cup heavy cream
2 garlic cloves, minced
1 tablespoon minced shallot
1 stalk fresh lemongrass* (lower 6 inches only), outer leaves discarded and root ends trimmed, cut into 1-inch pieces
2 teaspoons curry powder
1 1/2 pounds black mussels (preferably cultivated), scrubbed well in several changes of water and beards pulled off
1 tablespoon thinly sliced scallion
1 tablespoon unsalted butter
*available at Asian markets and some specialty foods shops

Steps:

In a 5- to 6-quart heavy kettle bring wine and cream to a boil with garlic, shallot, lemongrass, and curry powder. Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, or until opened, discarding any unopened ones and lemongrass. Using a slotted spoon divide mussels among 4 bowls.
Add to liquid remaining in kettle scallion, butter, and salt and pepper to taste, stirring until butter is incorporated, and spoon over mussels.

SPICY COCONUT MUSSELS WITH LEMONGRASS

Spicy Coconut Mussels With Lemongrass image

Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've been farmed (most mussels you find in markets have been). Just give them a good rinse, and they are ready to go. Here the treatment heads in the general direction of Thailand, offering a sauce of coconut milk, lemongrass, garlic and chiles that perfectly frames the sweetness of the meat.

Provided by Melissa Clark

Categories dinner, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12

Ingredients

2 tablespoons coconut or safflower oil
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 stalk lemongrass, trimmed (outer layers removed) and finely chopped
1/2 to 1 small hot chile (like Thai bird, Serrano, Scotch bonnet or jalapeño), seeded and finely chopped
1 cup unsweetened coconut milk
2 pounds fresh mussels, rinsed well
Zest of 1/2 lemon
1 teaspoon lemon juice, or to taste
1/2 teaspoon Asian fish sauce, or to taste
1/2 cup whole cilantro leaves
1 or 2 croissants, split in half.

Steps:

Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.

Nutrition Facts : @context http, Calories 869, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 53 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 27 grams, Sodium 1536 milligrams, Sugar 6 grams

STEAMED MUSSELS WITH CURRY AND LEMONGRASS

Steamed Mussels With Curry and Lemongrass image

Make and share this Steamed Mussels With Curry and Lemongrass recipe from Food.com.

Provided by lazyme

Categories Mussels

Time 21m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dry white wine
1 cup heavy cream
2 garlic cloves, minced
1 tablespoon shallot, minced
1 stalk lemongrass (lower 6 inches only)
2 teaspoons curry powder
1 1/2 lbs mussels, scrubbed well in several changes of water and beards pulled off
1 tablespoon scallion, thinly sliced
1 tablespoon unsalted butter

Steps:

In a 5- to 6-quart heavy kettle bring wine and cream to a boil with garlic, shallot, lemongrass, and curry powder.
Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, or until opened, discarding any unopened ones and lemongrass.
Using a slotted spoon divide mussels among 4 bowls.
Add to liquid remaining in kettle scallion, butter, and salt and pepper to taste, stirring until butter is incorporated, and spoon over mussels.

Nutrition Facts : Calories 433.4, Fat 28.9, SaturatedFat 16.3, Cholesterol 136.9, Sodium 515, Carbohydrate 11.1, Fiber 0.4, Sugar 0.7, Protein 21.9

STEAMED MUSSELS IN THAI CURRY SAUCE

Steamed Mussels in Thai Curry Sauce image

Categories Shellfish Tomato Appetizer Steam Quick & Easy Lemon Lime Basil Mussel Curry Summer Lemongrass Cilantro Bon Appétit

Yield Makes 6 to 8 first-course servings

Number Of Ingredients 12

Ingredients

2 13.5-ounce cans unsweetened coconut milk* (3 1/2 cups)
1 teaspoon Thai red curry paste**
1 cup chicken stock or canned low-salt chicken broth
1/2 cup (packed) fresh basil leaves
2 stalks lemongrass,** trimmed, coarsely chopped (about 1/3 cup) or 1 tablespoon grated lemon peel
1/4 cup fresh lime juice
2 tablespoons fish sauce (nam pla)**
3 kaffir lime leaves or 3 tablespoons fresh lime juice plus 1 1/2 teaspoons grated lime peel
2 tablespoons peanut oil
3 pounds mussels, scrubbed, debearded
4 plum tomatoes, diced (about 1 cup)
1/2 cup chopped fresh cilantro

Steps:

Bring coconut milk to boil in heavy large saucepan. Reduce heat to medium; add curry paste and whisk until dissolved. Add next 6 ingredients. Simmer uncovered 10 minutes. Strain into bowl.
Heat peanut oil in large deep skillet over high heat. Add mussels. Sauté 2 minutes. Add strained curry sauce. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open). Transfer to large serving bowl. Sprinkle with tomatoes and cilantro and serve.
Available at Indian, Southeast Asian, and Latin American markets as well as many supermarkets.
** Available at Asian markets and in the Asian foods section of some supermarkets.

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