Mussels In A Creamy Coconut Sauce Recipes

MUSSELS IN CURRY CREAM SAUCE

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.

MUSSELS WITH COCONUT-CURRY SAUCE

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 IN A CREAMY COCONUT SAUCE

Steps:

• Scrub the mussels well with a brush, discarding those that remain open even after they are tapped. Pull off any stringy beards.
• Put the oil in a large pot and set over medium-high heat. When hot, put in the mustard seeds. As soon as the mustard seeds start to pop, a matter of seconds, put in the onions and turn the heat down to medium. Stir and cook 4-5 minutes or until the onions have softened. Add the ginger and garlic. Stir for a minute. Now add the coconut milk, 1 cup water, the cumin, cayenne, salt, curry leaves, cilantro, green chilies, and lemon juice. Stir and bring to a simmer. Simmer gently, uncovered, stirring now and then, for 5 minutes. (This much can be done ahead of time.) Add all the mussels and bring to a boil on medium-high heat. Cover and cook rapidly for 5 minutes or until all the mussels have opened (discard any that stay closed).