CLAMS AND MUSSELS IN THAI CURRY SAUCE
From Food Network Magazine, November 09. I love mussels, and I love curry, so this has got to be a winner. I changed the recipe a bit to cut down on the heat, feel free to add more chile and curry paste if you like it spicier. This serves four as a main course, or 6 as a starter.
Provided by IngridH
Categories Mussels
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, heat the oil over medium high heat.
- Add the ginger, garlic, and chile and stir fry until fragrant.
- Add the curry paste and ketchup and fry until they start to brown.
- Add the lime juice and water. Cover and bring to a boil.
- Add the clams. Cover and cook until they start to open, 3 minutes or so.
- Add the mussels, recover, and cook until they open slightly, about 3 more minutes.
- Add the red bell pepper, half the cilantro and basil. Stir to combine.
- Cover and cook for another 2 minutes, until the pepper starts to get tender.
- Remove the shellfish to a serving bowl, discarding any that did not open. Ladle the broth over the top, then sprinkle with the remaining cilantro and basil.
- Serve with lime wedges for squeezing, and french bread to sop up the broth.
Nutrition Facts : Calories 351.9, Fat 12.8, SaturatedFat 1.9, Cholesterol 83.4, Sodium 1022.2, Carbohydrate 24, Fiber 2.1, Sugar 9.3, Protein 35.9
THAI CURRY MUSSELS & CLAMS
Time 20m
Number Of Ingredients 7
Steps:
- Preheat barbecue to high. In a large aluminum roasting pan, combine tomatoes, cooking sauce, coconut milk and lime juice. Season lightly with salt and pepper.
- Place mussels and clams in a single layer in pan; cover tightly with foil. Place on grill, close lid and cook until shellfish open, 12 to 15 min. Remove roasting pan from grill. Discard any closed shellfish.
- Spoon mussels and clams onto a large serving platter or into a bowl; spoon sauce overtop and garnish with green onions.
Nutrition Facts : Calories 295, Fat 8, Carbohydrate 15, Protein 39
CLAMS AND MUSSELS IN THAI CURRY SAUCE
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium-high heat. Add the ginger, garlic and chiles and stir-fry until fragrant, 1 to 2 minutes. Add the curry paste and ketchup and fry until slightly browned, 3 to 4 more minutes. Add the lime juice and 3 cups water, cover and bring to a boil. Add the clams; cover and steam until they open slightly, about 3 minutes. Add the mussels; cover and steam until they open slightly, 3 to 4 minutes. Stir in the bell pepper and half of the cilantro and basil. Cook, covered, until the pepper is crisp-tender, about 2 minutes. Transfer the clams and mussels to serving bowls and ladle the broth on top. Sprinkle with the remaining cilantro and basil and garnish with lime. Serve with crusty bread, if desired.
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.
STEAMED THAI MUSSELS
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
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.
INSTANT POT THAI COCONUT CLAMS
Check out this recipe for Thai-inspired clams that are salty, tangy, and rich from a coconut milk broth.
Provided by Melissa Clark
Categories Clam Seafood Instant Pot Pressure Cooker Super Bowl Coconut Shellfish Appetizer Dinner Quick & Easy
Yield 4-6 servings as an appetizer, 2 servings as an entree
Number Of Ingredients 14
Steps:
- Using the sauté function, heat the oil in the pressure cooker. Add the shallots and sauté until they are soft and browned at the edges, 3 to 5 minutes.
- Meanwhile, peel the outer layers from the lemongrass stalk and smash the inner core with the side of a heavy knife to bruise it (this helps release the flavor). Finely chop the core.
- Add the lemongrass to the pot along with the stock, ginger, jalapeños, fish sauce, and brown sugar. Stir until the sugar has dissolved, and then bring the sauce up to a simmer, and simmer for 1 minute. Stir in the coconut milk and simmer until it has reduced by a third and is beginning to thicken, 5 minutes.
- Add the clams, cover, and cook on low pressure for 1 minute. Release the pressure manually. Discard any clams that didn't open. Taste the sauce, and season it with salt and pepper to taste.
- Serve the clams in bowls, spooning some broth over them and garnishing with the scallion, cilantro, and a squeeze of lime juice.
FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH
The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.
Provided by David Tanis
Categories quick, seafood, soups and stews, appetizer, main course
Time 30m
Yield 2 main course or 4 appetizer servings
Number Of Ingredients 16
Steps:
- Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
- Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
- Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
- Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.
THAI STEAMED MUSSELS
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
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.
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
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- Preheat barbecue to high. In a large aluminum roasting pan, combine tomatoes, cooking sauce, coconut milk and lime juice. Season lightly with salt and pepper.
- Place mussels and clams in a single layer in pan; cover tightly with foil. Place on grill, close lid and cook until shellfish open, 12 to 15 min. Remove roasting pan from grill. Discard any closed shellfish.
- Spoon mussels and clams onto a large serving platter or into a bowl; spoon sauce overtop and garnish with green onions.
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