Mussels In Ginger And Lemongrass Broth Recipes
SPICY COCONUT MUSSELS WITH LEMONGRASS
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
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
THAI MUSSELS IN A LEMONGRASS WHITE WINE SAUCE
Steps:
- Pour chicken stock into a wok or large frying pan. Note : You will also need a tight-fitting lid.
- Add the minced lemongrass (including the upper stalk), plus the lime leaves. Bring to a boil over high heat, then reduce to medium-high.
- Add the wine, vinegar, chilies, fish sauce , sugar and 1/2 cup chopped coriander. Stir to incorporate.
- When the sauce is gently boiling, add the mussels. Stir them in, then cover with a tight-fitting lid. Cook for 2 to 3 minutes.
- Remove lid and gently stir the mussels. If some of them still haven't opened, put the lid back on and allow to cook 1 more minute.
- Reduce heat to low and add the garlic, gently stirring it in.
- Push mussels aside to reveal the sauce. Add the dissolved cornstarch to the sauce, stirring well to incorporate. The sauce should thicken in about 30 seconds. As it thickens, gently stir the mussels to combine with the thickened sauce.
- Remove from heat. Taste-test the sauce, adding more fish sauce if not salty enough. If too salty, add a squeeze or two of lime or lemon juice. If too sour, add 1-2 more tsp. sugar. If not spicy enough, add more fresh garlic and/or fresh chili.
- When you're happy with the taste, scoop or slide mussels into a large serving bowl (or individual bowls). Pour the remaining sauce on top. Finish with generous sprinklings of fresh coriander and basil. Add lemon or lime wedges on the side.
- Serve with rice or crusty French loaf to help soak up the juices. A good white or blush wine pairs nicely with this dish. Enjoy!
Nutrition Facts : Calories 309 kcal, Carbohydrate 34 g, Cholesterol 64 mg, Fiber 4 g, Protein 31 g, SaturatedFat 1 g, Sodium 1677 mg, Fat 6 g, ServingSize 2 to 4 servings, UnsaturatedFat 3 g
MUSSELS IN SPICED BROTH
Creamy coconut broth with plump orange mussels makes an easy but impressive starter for two
Provided by John Torode
Categories Dinner, Starter
Time 30m
Number Of Ingredients 9
Steps:
- Crush the coriander stems in a mortar using a pestle, then put into a large pan with the coconut milk, lemongrass and ginger. Bring to the boil and simmer for 4 mins. Add the lime leaves and chillies, then stir in the coconut cream.
- Add the mussels and fish sauce, then cover with an ill-fitting lid or baking tray so that the mussels can steam, but the broth won't boil over and make a mess of your stove. Bring the liquid back to the boil, then simmer for a few mins, shaking the pot every so often so the mussels move around and open up - this should take about 3-5 mins.
- When all the mussels are open, add the lime juice but don't boil again. Taste, and if you like it, good - otherwise add more chilli for heat, more lime for sourness and more fish sauce if you think it needs salt. Spoon into bowls and sprinkle with the coriander leaves to serve.
Nutrition Facts : Calories 623 calories, Fat 55 grams fat, SaturatedFat 47 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Protein 17 grams protein, Sodium 4.07 milligram of sodium
COCONUT LIME MUSSELS
Provided by Jeff Morgan
Yield Serves 68 as an appetizer, 4 as a main course
Number Of Ingredients 10
Steps:
- In a large pot, heat the olive oil over medium-high heat. Add the shallots and sauté until translucent, about 2 minutes. Add the garlic, ginger, and lemongrass and stir to mix well. Simmer until fragrant, about 30 seconds. Stir in the lime juice. Add the wine and stir, using a wooden spoon to scrape up any browned bits that have stuck to the bottom of the pot.
- Bring the wine mixture to a boil and cook for about 2 minutes. Reduce the heat to medium and stir in the coconut milk. Add the mussels to the pot, discarding any that do not close to the touch, and stir gently to coat them with the liquid. Cover and cook until all the shells have opened, about 5 minutes. Discard any mussels that remain closed.
- Divide the mussels among warmed bowls and ladle in the hot broth. Garnish with the parsley or scallions and serve at once.
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- In a medium size bowl, whisk together the coconut milk, fish sauce, lime juice, clam juice and brown sugar; set aside.
- Using a lidded pot large enough to contain all the mussels, set over medium heat, add the oil and when it is hot but not smoking add the lemongrass, ginger and shallot. Cook, stirring often until tender and fragrant, about 2-3 minutes. Add the chopped garlic and cook for another 30 seconds, do not allow the garlic to brown. Stir in the wine and vegetable broth.
- Raise the heat to high and bring the pot to a boil. Add the mussels and cover with the lid and steam the mussels for 4 minutes, shaking the pot occasionally to redistribute the mussels. Remove the lid momentarily, and pour the coconut milk mixture over the mussels, sprinkle with the Thai basil and cover the pot again. Continue to steam the mussels, shaking the pot occasionally for another 3-4 minutes until the mussels have opened.
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