Curry Coconut Mussels Babalus Recipes

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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

COCONUT CURRY MUSSELS



Coconut Curry Mussels image

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 2 to 3 servings

Number Of Ingredients 8

3 tablespoons Thai Ginger Marinade
1 tablespoon red curry paste
2 tablespoons dark brown sugar
1 (13.5 ounce) can coconut milk (shake before using)
1/2 cup white wine
2 tablespoons chopped garlic
3 tablespoons butter
1 pound fresh or frozen mussels*, rinsed, de-bearded and drained

Steps:

  • In a medium saucepan over medium-high heat heat, whisk together the marinade, curry paste, brown sugar, coconut milk, white wine, and 1 tablespoon of the garlic. Bring to a boil, lower the heat, and simmer until sauce thickens and is reduced by half, about 20 minutes. Remove from heat and set aside, keeping warm.
  • Heat the butter in a large saute pan over medium-high heat. Add mussels and the remaining 1 tablespoon garlic and stir well to coat the mussels. Add the reserved sauce to mussels, cover and let simmer until mussels start to open, about 3 to 5 minutes. Transfer to a shallow bowl, discarding any unopened mussels.
  • *If mussels are not available substitute with 12 ounce bag of raw large count shrimp

CURRY-COCONUT MUSSELS BABALU'S



Curry-Coconut Mussels Babalu's image

Categories     Tomato     Coconut     Mussel     Curry     Saffron     Gourmet

Yield Makes 2 servings

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 threads
1 bay leaf (not California)
1 (14-oz) can unsweetened coconut milk
1 tomato, peeled, seeded, and chopped
1/2 tablespoon sambal oelek (chile paste)
2 tablespoons chopped fresh cilantro
2 lb mussels (preferably cultivated), well scrubbed
Accompaniment: lime wedges

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.

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