Curry Marinated Mussels On The Half Shell Recipes

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CURRY-MARINATED MUSSELS ON THE HALF SHELL



Curry-Marinated Mussels on the Half Shell image

Yield Makes about 40 to 50 hors d'oeuvres

Number Of Ingredients 11

3/4 teaspoon Thai red or yellow curry paste
1/4 teaspoon curry powder
2 tablespoons white-wine vinegar
5 tablespoons olive oil
2 pounds mussels (preferably cultivated)
2 shallots
1 carrot
1 celery rib
1/2 red bell pepper
1/4 cup water
1/4 cup packed fresh cilantro leaves

Steps:

  • In a large bowl stir together curry paste, curry powder, vinegar, and 4 tablespoons oil. Scrub mussels and remove beards. Mince shallots and cut carrot, celery, and bell pepper into 1/4-inch dice. In a 12-inch skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saut vegetables, stirring and adding salt to taste, until slightly softened but not browned. Add vegetables to curry mixture. In skillet steam mussels in 1/4 cup water, covered, over moderately high heat, 3 to 8 minutes, checking occasionally after 3 minutes and transferring them as they open to another bowl. Discard any unopened mussels.
  • Remove mussels from shells and add to curry-vegetable mixture, gently tossing to coat. Wash and reserve half of each shell. Marinate mussels, covered and chilled, at least 2 hours and up to 1 day.
  • Just before serving, chop cilantro and stir into mussels. Fill each reserved shell with a mussel and some curried vegetables.

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

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