Steamedmusselsincoconutmilk Recipes

STEAMED MUSSELS IN COCONUT MILK

Steamed Mussels in Coconut Milk image

Adapted from Savoring the Spice Coast of India: Fresh Flavors from Kerala by Maya Kaimal, and found at splendidtable.com.

Provided by evelynathens

Categories Mussels

Time 35m

Yield 8 first-course servings

Number Of Ingredients 11

Ingredients

4 tablespoons vegetable oil
2 cups thinly sliced onions
1 tablespoon minced ginger
2 cups coconut milk
3 lbs fresh mussels or 3 lbs clams, scrubbed and debearded
1 tablespoon fresh lemon juice
1/4 cup chopped cilantro
3 teaspoons coriander
1/2 teaspoon turmeric
1/2 teaspoon cayenne
3/4 teaspoon salt

Steps:

Heat the oil in a large Dutch oven. Add the onions and fry over medium-high heat until the edges turn light brown. Next add the ginger and continue frying for 1 minute, stirring constantly. Put in the ground masala and stir for another 1 to 2 minutes.
Add the salt, coconut milk, and 1 cup water and bring to a boil. Now put in the mussels, spooning some of the sauce over them. Cover and steam 7 minutes or until all the shells open. Remove from the heat. Discard any shells that aren't open.
Sprinkle with the lemon juice and cilantro and stir gently. Spoon the mussels into individual bowls along with some of the sauce. Serve immediately.

Nutrition Facts : Calories 369.1, Fat 23.8, SaturatedFat 13.3, Cholesterol 47.6, Sodium 743.3, Carbohydrate 17.3, Fiber 2.4, Sugar 6.3, Protein 22.7

MUSSELS STEAMED IN COCONUT MILK, LIME AND CILANTRO

Mussels Steamed in Coconut Milk, Lime and Cilantro image

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

Ingredients

1 large onion, chopped
5 -6 garlic cloves, crushed
2 red chili peppers, deseeded and chopped
2 (14 ounce) can coconut milk
4 tablespoons fish sauce
2 limes, juice only
3 tablespoons cilantro, chopped
4 1/2 lbs mussels, scrubbed

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 I

Steamed Mussels I image

Simply mussels for a simply wonderful meal.

Provided by Susan

Categories Seafood Shellfish Mussels

Time 55m

Yield 5

Number Of Ingredients 3

Ingredients

10 pounds mussels, cleaned and debearded
1 onion, chopped
1 clove garlic, minced

Steps:

Fill a large pot with mussels. Sprinkle chopped onions and garlic over the shellfish. Do not add water, as mussels produce all the water needed for steaming! Cook over high heat until most or all of the mussels open. Discard any that do not open.

Nutrition Facts : Calories 166.9 calories, Carbohydrate 7.7 g, Cholesterol 71.2 mg, Fat 2.1 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.2 g, Sodium 393 mg, Sugar 3.7 g

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 CHIPOLTES AND COCONUT MILK

Steamed Mussels with Chipoltes and Coconut Milk image

Categories Onion Sauté Mother's Day Father's Day Dinner Mint Mussel Carrot Summer Cilantro Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped peeled carrot
1/2 cup chopped celery
1 14-ounce can light unsweetened coconut milk
1 cup chicken stock or canned low-salt chicken broth
1 cup dry white wine
3 tablespoons chopped garlic
1/4 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh cilantro
1 1/2 teaspoons chopped canned chipotle chilies
2 1/4 pounds mussels, scrubbed, debearded

Steps:

Heat oil in heavy large pot over medium heat. Add onion, carrot and celery and sauté until onion is tender, about 10 minutes. Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes. Stir in mint, cilantro and chilies. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mussels and broth to large bowl and serve.

STEAMED MUSSELS

Steamed Mussels image

Provided by Molly O'Neill

Categories dinner, main course

Time 10m

Number Of Ingredients 5

Ingredients

2 tablespoons olive oil
1/4 cup fresh lemon juice
1/4 cup water
2 cloves garlic, peeled and minced
Up to 50 mussels (see specific recipe for quantity), scrubbed, beards removed

Steps:

Place the olive oil, lemon juice, water and garlic in a large pot over medium-high heat. Bring to a boil. Add the mussels, in batches if necessary, and cover the pot. Cook, shaking the pot occasionally, until all the mussels open, about 4 minutes. Remove the mussels, letting any liquid in the shells drip back into the pot.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 541 milligrams, Sugar 0 grams

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