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
THAI MUSSELS & PRAWNS
Give shellfish a Thai makeover with chilli, ginger, lemongrass and coconut milk. Try it as a starter or fish course when hosting a romantic dinner for two
Provided by The Gills Gals
Categories Dinner, Lunch, Main course, Starter, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Blitz half the red chilli, the coriander stalks, garlic, ginger and coconut milk in a blender.
- Pour the coconut milk mixture into a saucepan, add the lemongrass and cook over a medium heat for 5 mins. Turn up the heat, add the prawns and mussels, then cover and cook for 4 mins - the prawns should be pink and the mussel shells should be open (discard any that have not opened). Remove the lemongrass and discard.
- Divide the shellfish and broth between two serving bowls and squeeze over some lime. Chop the coriander leaves and sprinkle over the top along with the rest of the chilli. Serve with slices of crusty bread to soak up the broth.
Nutrition Facts : Calories 476 calories, Fat 36 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium
THAI MUSSELS AND PRAWN POT
This is a super quick dish to make, and an easy to way to impress at dinner. Spicy yet creamy with the coconut milk it feels like a real treat, with minimum effort.
Provided by gillsgillsgills
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Blend half the red chilli, stalks from the coriander, garlic cloves and the piece of ginger with the coconut milk.
- Pour the mixture into a saucepan and heat on a medium heat for five minutes with the lemongrass stalk.
- After 5 minutes add the prawns and mussels, and turn the heat to medium high so it is at a steady boil.
- Cover the pot and leave for four minutes - the mussel shells should be open and the prawns should be pink. Remove the lemongrass and discard.
- Pour into your serving bowl and squeeze a lime over the mixture, along with the chopped coriander leaves and remaining chopped red chilli.
- Serve with some sliced bread to soak up the cooking broth.
SHRIMP AND MUSSEL THAI NOODLE BOWL
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 22
Steps:
- To prepare the sauce, simmer the chicken broth, onion, ginger, lemon grass, lime leaves, and lime juice together until the liquid is reduced by half. Then, add fish sauce, coconut milk, curry paste, and paprika; cook for 10 minutes.
- Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess. Heat peanut oil in a skillet until very hot. Add the coated shrimp to the hot oil and cook about 2 minutes each side. Add the mussels, asparagus tips, and shiitakes. Cook for 2 minutes just until heated through. Strain the sauce over the shellfish and vegetables. Poach the Udon noodles in hot salted water, drain and place in a warm bowl. Add the shellfish sauce. Top with pea tendrils, herbs, cashews, and sprouts.
THAI RED CURRY MUSSELS
Provided by Bobby Flay
Categories appetizer
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 10
Steps:
- Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.
STEAMED MUSSELS IN THAI CURRY SAUCE
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
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.
THAI STYLE MUSSELS, SHRIMP, OR FISH
I have made this using all three of the above seafood (separately) and I love the New Zealand mussels the best, but any of those are really good. Serve over rice, I use brown Basmati.
Provided by nsomniak6
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat peanut oil in a 12" skillet on Med heat. Add sesame oil, onions, pepper, carrots and sauté about 5 minutes.
- Add squash and zucchini and sauté another 2-3 minutes.
- Add garlic and cook 30 seconds.
- Add curry paste, curry powder, cumin and kaffir leaves or lime zest and stir to combine.
- Add fish sauce and brown sugar and stir to combine.
- Stir in coconut milk and bring to a boil.
- Lower the heat and simmer for 5 minutes.
- Add the seafood, cover, and cook, shake the pan occasionally. Cook until the mussels are open if you are using them, discard any that have not opened. If you are using shrimp cook until they turn pink. If using fish, cook until fish easily flakes.
- Stir in 1/4 cilantro and remove from heat.
- Allow to sit for about 1 minute. Spoon over rice or ladle into bowls and garnish with remaining cilantro.
- Serve with lime wedges.
Nutrition Facts : Calories 275.6, Fat 19.6, SaturatedFat 13.8, Cholesterol 21.2, Sodium 712.5, Carbohydrate 15.9, Fiber 2, Sugar 7.6, Protein 12
ASIAN STIR-FRIED MUSSELS AND PRAWNS
This is a quick and easy meal to do, it tastes great and is a nice light meal. Please note: I cooked this in a wok so if you are using a large frying pan, cooking times will vary as woks get very hot. I love mussels, but please make sure you do remove beards and scrub thoroughly as you will end up with a not nice fish smell in your food if you don't. I find if your mussels are very dirty with lots of barnacles on them, than you can not remove, it is often better to boil them separately and add at the end to warm. This way any grit or dirt that remains, ends up in your water not your stir-fry I have done this before, my mussels I bought yesterday were very clean so this was not necessary.
Provided by The Flying Chef
Categories Asian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Thoroughly scrub mussels and remove beards.
- Heat oil in a wok, stir-fry shallots, garlic, ginger, chili and turmeric, until mixture is fragrant.
- Add ketjap manis, water, stock, bring to the boil.
- Add mussels and prawns, reduce heat, simmer covered, about 5 Min's or until mussels open (discard any that don't.).
- Add lime juice, sprouts and parsley, cook a couple Min's until sprouts are just tender but still have a great crunch.
- Stir in coriander.
- To Serve: Either place in large serving bowl and sprinkle with the extra coriander or divide among 4 individual serving bowls and sprinkle each with coriander.
- Don't forget to put a large bowl on the table for shells.
Nutrition Facts : Calories 494.3, Fat 13.4, SaturatedFat 2.4, Cholesterol 262.5, Sodium 1794, Carbohydrate 26.4, Fiber 2.3, Sugar 5.2, Protein 65.2
STEAMED MUSSELS IN THAI BROTH
Provided by Amanda Hesser
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
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.
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