Mussels In Sweet And Sour Chili Sauce Recipes

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MUSSELS IN LIME-COCONUT BROTH



Mussels in Lime-Coconut Broth image

Sweet, sour, and luscious, this broth is great for simmering shellfish, poaching your favorite fillet, or even used as a finishing sauce for whole grilled fish.

Provided by Drew Miller

Categories     Seafood     Shellfish     Mussels

Time 30m

Yield 4

Number Of Ingredients 15

1 tablespoon butter
1 cup minced shallots
1 teaspoon garam masala
½ teaspoon ground turmeric
2 bay leaves
1 dried red Thai chile
2 teaspoons grated fresh ginger
1 tablespoon tomato paste
1 (13.5 ounce) can coconut milk
½ cup lime juice
1 teaspoon brown sugar
1 teaspoon ground black pepper
salt as needed
¼ cup chopped fresh cilantro
2 pounds mussels, cleaned

Steps:

  • Heat butter in a sauce pan over medium heat. Add shallots and cook until soft, 5 to 7 minutes. Add garam masala, turmeric, bay leaves, and chile pepper and cook until fragrant, about 3 minutes more.
  • Add ginger and tomato paste to the saucepan and cook until browned, about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer, about 5 minutes. Taste and adjust salt.
  • Add mussels to the saucepan and simmer until all shells open, about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.

Nutrition Facts : Calories 569.6 calories, Carbohydrate 28.2 g, Cholesterol 106.9 mg, Fat 31.6 g, Fiber 2.2 g, Protein 45.7 g, SaturatedFat 21.5 g, Sodium 766.7 mg, Sugar 3.5 g

MUSSELS IN SWEET AND SOUR CHILI SAUCE



Mussels in Sweet and Sour Chili Sauce image

Mussels make the perfect mid-week supper as they take virtually no time to prepare and taste absolutely delicious, especially with this sweet and sour chili sauce.

Provided by English_Rose

Categories     Mussels

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 1/2 lbs fresh mussels
5 tablespoons white wine
olive oil, for frying
4 red chili peppers, finely sliced
2 garlic cloves, finely chopped
12 scallions, chopped
1 tablespoon ginger, finely sliced
2/3 cup white wine vinegar
2 tablespoons superfine sugar
1 ounce Thai basil, roughly torn
1 ounce cilantro, chopped
1 lime, quartered, to serve

Steps:

  • Discard any mussels that do not close when tapped. Put them in a pan with the wine, cover and bring to the boil. Steam for 5-6 minutes, until the shells have opened. Drain and discard any shells that haven't opened.
  • Heat a little olive oil in a pan and add the chilies, garlic, scallions and ginger. Fry for 1-2 minutes. Add the vinegar and 2 tablespoons of the sugar to make a sticky sauce. Taste and add more sugar if required.
  • Add the mussels and herbs to the pan and toss in the sauce. Serve either hot or chilled with lime wedges.

Nutrition Facts : Calories 331, Fat 6.8, SaturatedFat 1.3, Cholesterol 79.4, Sodium 827.5, Carbohydrate 28.3, Fiber 3, Sugar 10.3, Protein 36.1

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