Steamed Thai Mussels Recipes

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STEAMED MUSSELS



Steamed Mussels image

Provided by Bobby Flay

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 5

1 tablespoon canola oil
2 shallots, finely diced
6 garlic cloves
1 cup white wine
1 pound mussels, cleaned and debearded

Steps:

  • Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. Pour in the wine and bring to a simmer before adding the mussels. Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. Serve alongside the cooking liquid.

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

STEAMED THAI MUSSELS



Steamed Thai Mussels image

Make and share this Steamed Thai Mussels recipe from Food.com.

Provided by Tebo3759

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup lemon juice
2 tablespoons sugar
2 tablespoons chopped fresh cilantro
2 tablespoons fish sauce or 2 tablespoons soy sauce
2 garlic cloves, minced
1/4 teaspoon hot pepper flakes
2 lbs mussels, scrubbed and beards removed

Steps:

  • Whisk together all but the mussels.
  • Arrange mussels on a barbecue, close lid and cook 5 minutes or until mussels open. Transfer to a platter.
  • Drizzle with the sauce.

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.

STEAMED MUSSELS IN THAI BROTH



Steamed Mussels in Thai Broth image

Provided by Amanda Hesser

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh basil
2 stalks lemon grass, trimmed of woody ends and roughly chopped
2 shallots, chopped
6 cloves garlic, chopped
3 tablespoons red curry paste
1/4 cup tom yum
2 cups sake
1/4 cup lemon juice
2 quarts chicken stock or canned chicken broth
4 pounds mussels, scrubbed and debearded
1 medium tomato, seeded and cut into 1/4-inch dice
1 makrut lime leaf or a 2-inch piece of lime zest
1/2 tablespoon chopped cilantro, for garnish
1/2 tablespoon chopped basil, for garnish
1/2 tablespoon chopped mint, for garnish

Steps:

  • In a large (6-quart) pot over medium-low heat, combine mint, cilantro, basil, lemon grass, shallots, garlic, curry paste and tom yum. Stir until herb leaves wilt, about 5 minutes. Add sake, lemon juice and stock. Bring to a boil, then reduce heat to low. Simmer for 30 minutes, stirring occasionally.
  • Strain broth into another large pot. Add mussels, tomato and lime leaf. Cover, and place over high heat. Cook until mussels open, about 5 minutes. Transfer to serving bowls, and garnish with chopped cilantro, basil and mint. Serve immediately.

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.

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

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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