THAI STEAMED MUSSELS
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
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
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 STEAMED IN COCONUT MILK, LIME AND CILANTRO
Make and share this Mussels Steamed in Coconut Milk, Lime and Cilantro recipe from Food.com.
Provided by English_Rose
Categories Mussels
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Put the onion, garlic, chili peppers, coconut milk, fish sauce, lime juice and cilantro into a large saucepan. Bring to the boil and cook for about 8 minutes or until the onions are cooked.
- Check that all the mussels are tightly closed. If one is open, tap it - if it closes it's good, but if any stay open, throw those ones out.
- When the onions are cooked in the saucepan, throw in all the good mussels, put the lid on and cook until the mussels are widely open.
- Serve the mussels in their shells with the broth and some garlic bread.
Nutrition Facts : Calories 1634.4, Fat 60.6, SaturatedFat 45.7, Cholesterol 191, Sodium 3941.5, Carbohydrate 186.8, Fiber 3.2, Sugar 147.7, Protein 87.4
STEAMED MUSSELS WITH LIME & CILANTRO
The jalapeno and chili sauce supply a little kick and the lime and cilantro give a boose of fresh flavor. Pass the bread around to soak up all those lovely juices
Provided by Abby Girl
Categories Mussels
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the mussels in a colander under cold water, scrub the shells throughly, remove the tough, wiry beards and discard any mussels with broken or gaping shells.
- While the mussels drain, heat the oil in a large stock pot over medium high heat. Add carrot and jalapeno; saute, stirring occasionally, until they begin to soften and lightly brown, about 2 minutes.
- Add the garlic and 1/2 tsp of the lime zest and saute until fragrant, 30 seconds. Pour in the wine and raise the heat to high.
- As soon as the wine boils, add the mussels and cover the pot. Steam the mussels, shaking the pot once or twice, until the shells open, 5 - 6 minutes.
- Remove the pot from the heat. With a slotted spoon, transfer the mussels to a large bowl and keep warm.
- Return the pot with the cooking liquid to the heat add the cream, boil until the sauce reduces just a bit, 2 - 3 minutes.
- Add 1-1/2 T of the lime juice, the cilantro and chili sauce, if using.
- Taste and add more lime juice and salt if needed.
- Ladle the mussels into wide, shallow bowls, pour some of the sauce over each portion and serve immediately.
SPICY STEAMED MUSSELS
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.
MUSSELS IN WHITE WINE
Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 13
Steps:
- To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
- In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
- Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
STEAMED MUSSELS WITH LIME & CILANTRO
Steamed Mussels with Lime & Cilantro
Provided by MosheP
Categories Main Dish
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Rinse the mussels in a colander under cold water, scrub the shells thoroughly, remove the tough, wiry beards, and discard any mussels with broken or gaping shells. While the mussels drain, heat the oil in a large, wide pot over medium- high heat. Add the carrot and jalapeño and sauté, stirring occasionally until they begin to soften and lightly brown, about 2 min. Add the garlic and 1/2 tsp. of the lime zest, and continue to sauté until fragrant, 30 seconds. Pour in the wine and raise the heat to high. As soon as the wine boils, add the mussels and cover the pot. Steam the mussels, shaking the pot once or twice, until the shells open, 5 to 6 min. Remove the pot from the heat. With a slotted spoon, transfer the mussels to a large bowl and keep warm. Return the pot with the cooking liquid to the heat, add the cream, and boil until the sauce reduces just a bit, 2 to 3 min. Add 1-1/2 Tbs. of the lime juice, the cilantro, and the chile sauce, if using. Taste and add more lime juice and salt if needed. Ladle the mussels into wide, shallow bowls, pour some of the sauce over each portion, and serve immediately.
Nutrition Facts : Calories 495 calories, Fat 21.179219088 g, Carbohydrate 18.087858453 g, Cholesterol 167.7633636 mg, Fiber 0.0358749984949827 g, Protein 54.68839203 g, SaturatedFat 8.7816225725 g, ServingSize 1 1 Serving (544g), Sodium 1347.7484282 mg, Sugar 18.051983454505 g, TransFat 3.7543321874 g
STEAMED MUSSELS
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.
STEAMED CLAMS OR MUSSELS
Make and share this Steamed Clams or Mussels recipe from Food.com.
Provided by love4culinary
Categories Mussels
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large stockpot, heat your oil very hot.
- Add the garlic and saute quickly for 1 minute.
- Add chopped basil, wine, broth, butter and bring to a boil.
- Then add clams or mussels, cover with a lid, and cook for 4 to 5 minutes.
- Remove lid, and stir well.
- Replace lid and continue cooking til open.
- With slotted spoon, remove clams/mussels and distribute them into 4 pasta bowls.
- Season broth with salt and pepper, and pour hot broth over clams/mussels.
- Garnish with fresh basil and serve warm.
MUSSELS WITH CILANTRO - MEXICO
Make and share this Mussels With Cilantro - Mexico recipe from Food.com.
Provided by Mme M
Categories Mexican
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Reserve 4 small sprigs of cilantro for garnish. Remove the leaves from the stems of the rest, and discard the stems. Rinse and dry the leaves, and set them aside. You should have about 1 1/2 cups of loosely packed cilantro leaves.
- Heat the oil in a heavy 3-quart saucepan. Add the scallions, garlic and chilies, and saute a few minutes over medium heat until soft but not brown. Add the wine and lime juice, bring to a boil, then add the mussels.
- Cover, and cook until the mussels open, about 8 minutes. Using a slotted spoon, remove the mussels from the pan, and place in a bowl. Cover to keep warm.
- Return the saucepan to the stove, add the cilantro and simmer a few minutes, until the cilantro wilts. Place the contents of the saucepan in a blender, and puree. Pour back into the saucepan, add the cream and bring to a simmer. Return the mussels to the saucepan, cover and reheat briefly.
- To serve, place the mussels in 4 soup plates and spoon the sauce over each portion.
- Garnish with the reserved sprigs of cilantro.
Nutrition Facts : Calories 384, Fat 19.5, SaturatedFat 8.3, Cholesterol 104.4, Sodium 666.4, Carbohydrate 12.6, Fiber 0.4, Sugar 1.1, Protein 28
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