Thai Curry Mussels Recipes

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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

CLAMS AND MUSSELS IN THAI CURRY SAUCE



Clams and Mussels in Thai Curry Sauce image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1 3-inch piece ginger, peeled and finely chopped
3 cloves garlic, finely chopped
1 to 2 Thai chile peppers or jalapenos, seeded and chopped
2 tablespoons Thai red curry paste
1/2 cup ketchup
Juice of 2 limes, plus lime wedges for serving
16 littleneck clams, scrubbed
1 3/4 pounds mussels, scrubbed
1 small red bell pepper, cut into thin strips
3/4 cup fresh cilantro
3/4 cup fresh basil
Crusty bread, for serving (optional)

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.

THAI CURRY MUSSELS



Thai Curry Mussels image

This recipe comes the The Santa Fe Cafe in Seattle. You can make this dish as spicy as you like, or mild if you prefer, and it's still good.

Provided by Geema

Categories     Mussels

Time 51m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup butter
5 plum tomatoes, seeded and chopped
2 tablespoons minced garlic
1 tablespoon peeled fresh ginger, minced
2 (14 ounce) cans unsweetened coconut milk
1 tablespoon Thai red curry paste (more if you like)
7 tablespoons chopped fresh cilantro, divided
1 teaspoon salt
3 lbs mussels, scrubbed and debearded

Steps:

  • Melt the butter in a large pot over medium heat.
  • Add the tomatoes, garlic and ginger, sauteeing until garlic is tender, about 2 minutes.
  • Pour in the coconut milk, then the curry paste, 4T chopped cilantro and the salt.
  • Simmer for just 4 minutes to blend the flavors.
  • Add mussels.
  • Cover and cook about 5 minutes until the mussels are opened.
  • Remember to discard any mussels that are not opened!
  • Place broth and mussels in soup bowls-- 6 first course or 4 main course.
  • Serve with crusty bread to dunk in the delicious broth.

THAI GREEN MUSSEL CURRY



Thai Green Mussel Curry image

This dish I made the other night just messing around with the ingredients I had in my fridge, except the mussels, which I bought that day, while I was out as they were on special. This would serve 2-3 as a main meal, depending on appetites, without rice. My hubby and I try to eat low carb as often as we can so I did not serve ours with rice. I would say if serving over steamed Jasmine rice it would be adequate for 4 as you would have the added starch to fill you up, as we all know how light mussels are.

Provided by The Flying Chef

Categories     Curries

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 16

2 tablespoons peanut oil
1 1/2 kg mussels, beards removed and scrubbed well
2 small white onions, sliced thinly
3 garlic cloves, crushed
2 teaspoons lemongrass, if using jar (1 Tablespoon chopped fresh, but finely chopped)
2 teaspoons fresh ginger, grated
3 tablespoons green curry paste
600 ml coconut cream
2 tablespoons lemon juice
1 tablespoon thick tamarind paste
2 teaspoons fish sauce
1 1/2 cups water
2 tablespoons fresh coriander, chopped coarsely
125 g snow peas
150 g bean sprouts
4 green onions, sliced thinly

Steps:

  • In a large saucepan boil some water, pour mussels in and boil until mussels open, drain and discard any that haven't opened. Set to one side, wash out pan.
  • Using the same large saucepan pan, Add the oil,onions, garlic, ginger and lemongrass, cook, stirring until onion is soft. Add the paste, cook, stirring until fragrant.
  • Add the rest of the ingredients, down to and including the water. Bring to a boil then turn down the heat to a simmer, leave to simmer about 5-10 Min's, to allow the flavours to come through.
  • While the sauce is simmering, remove meat from about half of the mussels, this makes for ease of eating and presentation, otherwise you're eating a bowl full of shells.
  • Return remaining mussels and mussel meat to pan along with the vegetables and coriander, reserving the green onions for garnish, cook stirring until sprouts are just wilted and mussels are heated through.
  • To serve: Pour spoonfuls of curry into serving bowls and sprinkle with green onions. if you want carbs serve over steamed jasmine rice.

Nutrition Facts : Calories 1588, Fat 96.3, SaturatedFat 63.7, Cholesterol 210, Sodium 2813.1, Carbohydrate 83.3, Fiber 13.3, Sugar 34.9, Protein 105.3

MUSSELS WITH THAI RED CURRY



Mussels with Thai Red Curry image

Categories     Fruit     Garlic     Ginger     Herb     Shellfish     Tomato     Appetizer     Quick & Easy     Dinner     Coconut     Seafood     Mussel     Curry     Fall     Cilantro     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 as a first course

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
5 plum tomatoes, seeded, chopped
2 tablespoons minced garlic
1 tablespoon chopped peeled fresh ginger
2 14-ounce cans unsweetened coconut milk
1 tablespoon (or more to taste) Thai red curry paste
1/4 cup plus 3 tablespoons chopped fresh cilantro
1 teaspoon salt
3 pounds mussels, scrubbed, debearded

Steps:

  • Melt 1/4 cup butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to blend flavors. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.

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