Coconut Curry Mussels Recipes

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COCONUT-CURRY MUSSELS



Coconut-Curry Mussels image

Serve these spicy, brothy mussels with rice for a quick, satisfying weeknight meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 8

1 tablespoon unsalted butter
2 garlic cloves, minced
2 tablespoons minced peeled fresh ginger (from a 1 1/2-inch piece)
1 can (13 1/2 ounces) unsweetened coconut milk
3 tablespoons green or yellow Thai curry paste
3 pounds mussels, rinsed and scrubbed
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro

Steps:

  • In a large pot with a lid, melt butter over medium-high. Add garlic and ginger and cook until fragrant, 1 minute. Whisk in coconut milk and curry paste and bring to a simmer over high. Add mussels and stir to combine. Cover and reduce heat to medium-high. Cook until mussels open, 5 minutes, stirring once. (Discard unopened mussels). Remove pot from heat and stir in lime juice and cilantro.

Nutrition Facts : Calories 483 g, Fat 24 g, Fiber 1 g, Protein 45 g

COCONUT CURRY MUSSELS



Coconut Curry Mussels image

Looking for a mussels recipe with Wow factor? This is it. Fresh mussels cooked in and served with a spicy coconut curry broth.

Provided by Garrett McCord

Categories     Dinner     1-Pot     Quick and Easy     Coconut Milk     Curry     Mussel     Seafood     Shellfish

Time 30m

Yield 4

Number Of Ingredients 13

2 pounds mussels, cleaned and debearded
1 tablespoon vegetable oil
1 yellow onion, chopped
1 Thai chili, finely chopped (can substitute good pinch chili flakes)
1 tablespoon fresh ginger, minced
1 1/2 tablespoons curry powder
1/2 cup chicken stock
1 can (13.5 ounces) coconut milk
Pinch salt
1 stalk lemongrass, chopped into four pieces and smashed
3 makrut lime leaves* (optional)
Chopped cilantro
Lime wedges

Steps:

  • Soak the raw mussels in cold water, then de-beard: Place mussels in a bowl of cold water so the mussels will spit out any sand or mud. Let them sit for 10 minutes. Drain and repeat. Toss any mussels that are open as these are dead. Debeard the mussels, pulling out their byssal threads (aka: their "beards") and place them in a bowl of cold water until ready to use.

Nutrition Facts : Calories 669 kcal, Carbohydrate 33 g, Cholesterol 128 mg, Fiber 3 g, Protein 58 g, SaturatedFat 20 g, Sodium 930 mg, Sugar 2 g, Fat 35 g, ServingSize Serves 4, UnsaturatedFat 0 g

COCONUT-CURRY MUSSELS



Coconut-Curry Mussels image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

2 stalks lemongrass
4 tablespoons vegetable oil
2 medium red onions, thinly sliced
6 cloves garlic, thinly sliced
6 tablespoons chopped peeled ginger
1/4 cup green curry paste
2 15-ounce cans coconut milk
4 tablespoons fish sauce
6 pounds mussels, scrubbed and debearded
4 limes, halved
1 cup chopped fresh cilantro
Crusty bread, for serving (optional)

Steps:

  • Trim the lemongrass, leaving 6 inches at the root end; discard the tops. Smash the stalks with the flat side of a knife and cut into 1-inch pieces.
  • Heat 2 tablespoons vegetable oil in each of 2 large pots over medium-high heat. Add 1 sliced onion to each and cook, stirring, until soft, about 5 minutes. Add half each of the garlic, lemongrass, ginger and curry paste to each pot and cook, stirring, until golden, about 2 minutes.
  • Add 1 can coconut milk, 2 tablespoons fish sauce and 1/4 cup water to each pot and bring to a simmer. Divide the mussels between the pots; cover and cook, stirring occasionally, until the mussels open, about 8 minutes. (Discard any that do not open.) Add the juice of 2 limes to each pot, then add the lime halves. Stir 1/2 cup cilantro into each. Serve with bread, if desired.

THAI RED CURRY MUSSELS



Thai Red Curry Mussels image

Provided by Bobby Flay

Categories     appetizer

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 10

2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 1/2 pounds mussels, debearded and scrubbed
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves

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.

MUSSELS IN CURRY CREAM SAUCE



Mussels in Curry Cream Sauce image

Mussels steamed in a curry cream sauce, an easy and delicious recipe, you'll love it!

Provided by Kerry

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 55m

Yield 4

Number Of Ingredients 9

½ cup minced shallots
2 tablespoons minced garlic
1 ½ cups dry white wine
1 cup heavy cream
1 teaspoon curry powder
32 mussels - cleaned and debearded
¼ cup butter
¼ cup minced parsley
¼ cup chopped green onions

Steps:

  • In a large saucepan, cook shallots and garlic in simmering wine until translucent.
  • Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
  • Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.

Nutrition Facts : Calories 445.5 calories, Carbohydrate 10.7 g, Cholesterol 127.6 mg, Fat 35.5 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 22 g, Sodium 172.3 mg, Sugar 2.2 g

CURRY-COCONUT MUSSELS



Curry-Coconut Mussels image

Babalu's in St. Louis, Missouri, specializes in Caribbean-influenced food. This is one of their great recipes.

Provided by evelynathens

Categories     Mussels

Time 1h

Yield 2 serving(s)

Number Of Ingredients 17

1/2 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
2 tablespoons vegetable oil
1/2 cup dry white wine
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1 teaspoon curry powder
1 teaspoon chopped fresh thyme
3/4 teaspoon lightly crumbled saffron thread
1 bay leaf (not California)
1 (14 ounce) can unsweetened coconut milk
1 tomatoes, peeled, seeded, and chopped
1/2 tablespoon sambal oelek (chile paste)
2 tablespoons chopped fresh cilantro
2 lbs mussels, well scrubbed (preferably cultivated)
lime wedge

Steps:

  • Cook onion, garlic, and ginger in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring frequently, until onion is softened. Stir in wine, juices, curry powder, thyme, saffron, bay leaf, coconut milk, tomato, and sambal oelek, then simmer, uncovered, stirring occasionally, until reduced slightly, about 15 minutes.
  • Add cilantro and mussels and cook, covered, over high heat just until mussels open, 3 to 4 minutes (discard any unopened mussels), then season with salt. Serve immediately.

Nutrition Facts : Calories 1033.9, Fat 68.2, SaturatedFat 42.7, Cholesterol 127.3, Sodium 1338, Carbohydrate 40.5, Fiber 2, Sugar 9.2, Protein 60.2

MUSSELS WITH COCONUT-CURRY SAUCE



Mussels With Coconut-curry Sauce image

I found this recipe while digging through some cookbooks I had laying around. Made it and it is fantastic!!! Serve with crusty bread and you've got yourself a meal.

Provided by C in PA

Categories     Mussels

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon oil
1/2 cup shallot, chopped
1 tablespoon fresh ginger, plus
1 teaspoon fresh ginger, diced
1 tablespoon curry
1/2 cup white wine
1 cup clam juice
2 inches lime peel, chopped
1 lime, juice of
3/4 cup coconut milk
4 lbs fresh mussels, cleaned and debearded
1/2 cup cilantro, roughly chopped

Steps:

  • In large stockpot, saute shallots and ginger for 5 minutes.
  • Add curry, saute 2 minutes.
  • Add wine, simmer 4 minutes.
  • Add clam juice, lime zest, and juice, simmer 4 minutes.
  • Add coconut milk, and simmer for 4 minutes.
  • Add mussels, cover pot, and steam 4 minutes, or until all or most mussels are open.
  • With slotted spoon, remove mussels and place into 4 bowls.
  • Discard any mussels that did not open.
  • Add cilantro to broth, cook for 30 seconds, then spoon over mussels into bowls.
  • Serve.

MUSSELS WITH COCONUT CURRY SAUCE



Mussels with Coconut Curry Sauce image

Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.

Categories     Wine     Shellfish     Appetizer     Coconut     Seafood     Mussel     Curry     White Wine     Fall     Bon Appétit

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
1/4 cup chopped shallots
2 tablespoons Madras curry powder
1 14-ounce can unsweetened coconut milk
1 1/2 cups dry white wine
3 tablespoons fresh lemon juice
2 small bay leaves
2 pounds black mussels, scrubbed, debearded
Chopped fresh parsley

Steps:

  • Melt butter in heavy large pot over medium heat. Add shallots and curry powder; stir until fragrant, about 1 minute. Add coconut milk, wine, lemon juice and bay leaves; simmer 10 minutes. Add mussels. Increase heat, cover and boil until mussels open, about 6 minutes. Using tongs, place mussels in 4 bowls (discard any mussels that do not open). Boil sauce until slightly thickened, stirring occasionally, about 2 minutes. Season with salt and pepper; discard bay leaves. Spoon sauce over mussels. Sprinkle with parsley.

SPICY COCONUT MUSSELS WITH LEMONGRASS



Spicy Coconut Mussels With Lemongrass image

Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've been farmed (most mussels you find in markets have been). Just give them a good rinse, and they are ready to go. Here the treatment heads in the general direction of Thailand, offering a sauce of coconut milk, lemongrass, garlic and chiles that perfectly frames the sweetness of the meat.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12

2 tablespoons coconut or safflower oil
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 stalk lemongrass, trimmed (outer layers removed) and finely chopped
1/2 to 1 small hot chile (like Thai bird, Serrano, Scotch bonnet or jalapeño), seeded and finely chopped
1 cup unsweetened coconut milk
2 pounds fresh mussels, rinsed well
Zest of 1/2 lemon
1 teaspoon lemon juice, or to taste
1/2 teaspoon Asian fish sauce, or to taste
1/2 cup whole cilantro leaves
1 or 2 croissants, split in half.

Steps:

  • Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
  • As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.

Nutrition Facts : @context http, Calories 869, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 53 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 27 grams, Sodium 1536 milligrams, Sugar 6 grams

CURRIED MUSSELS



Curried Mussels image

This is a spicy curried dish that my English husband loves! Great as an appetizer or as a main dish. For less spicy/hot, reduce ginger and/or curry paste. Serve with your favorite crusty bread for dipping.

Provided by Soundergirl25

Categories     Seafood     Shellfish     Mussels

Time 35m

Yield 4

Number Of Ingredients 14

1 tablespoon coconut oil
½ red onion, chopped
1 tablespoon minced fresh ginger root
1 tablespoon green curry paste
1 teaspoon green curry paste
1 teaspoon lemon zest
1 clove garlic, minced, or to taste
8 ounces coconut milk
1 tablespoon fish sauce
1 tablespoon water
1 teaspoon water
1 lime, juiced
1 ½ pounds fresh mussels, scrubbed and debearded
¼ cup chopped fresh cilantro

Steps:

  • Heat coconut oil in a pan over medium-high heat. Saute onion in the hot oil until softened, 4 to 5 minutes. Add ginger, green curry paste, lemon zest, and garlic. Stir in coconut milk, fish sauce, water, and lime juice. Bring to a vigorous simmer.
  • Place mussels in a steamer above simmering sauce; cook until mussels open, 4 to 5 minutes. Remove mussels from heat and place into a large serving bowl.
  • Place cilantro into the sauce mixture and cook just until it turns bright green, 30 to 60 seconds. Pour sauce over mussels and serve.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 16 g, Cholesterol 74.3 mg, Fat 21.4 g, Fiber 1.5 g, Protein 33.3 g, SaturatedFat 14.7 g, Sodium 869.4 mg, Sugar 1.4 g

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