Mussels Or Clams Steamed In Spicy Coconut Lime Broth Recipes

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MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH



Mussels, Clams and Shrimp in Spicy Broth image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 teaspoon dried crushed red pepper
1 cup dry white wine
1 (28-ounce) can diced tomatoes
24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
24 mussels (about 1 1/2 pounds total), debearded
20 large shrimp (about 1 pound), peeled, deveined, butterflied
1/2 cup torn fresh basil leaves
Warm crusty bread

Steps:

  • Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
  • Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH



Fragrant Thai-Style Clams in Coconut Broth image

The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.

Provided by David Tanis

Categories     quick, seafood, soups and stews, appetizer, main course

Time 30m

Yield 2 main course or 4 appetizer servings

Number Of Ingredients 16

1 tablespoon coconut oil
1 red onion, peeled, halved and sliced into 1/4-inch half-moons
2 cups chicken broth
1 stalk lemongrass, pale bottom part only, smashed and cut in thick diagonal slices
3 slices galangal, 1/4 inch thick (see note)
3 slices ginger, 1/4 inch thick
3 or 4 small hot Thai chiles, thinly sliced
4 makrut lime leaves, torn
1 tablespoon palm sugar or brown sugar
1 tablespoon fish sauce
1 cup coconut milk
Salt, to taste
2 pounds small clams
1 cup roughly chopped cilantro, leaves and tender stems
1/2 cup thinly sliced scallions, white and tender green parts
Lime wedges, for serving

Steps:

  • Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
  • Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
  • Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
  • Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.

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

STEAMED CLAMS OR MUSSELS IN SEASONED BROTH



Steamed Clams or Mussels in Seasoned Broth image

Simmer your choice of shellfish in one of our homemade seasoned broths for an easy and healthy seafood supper.

Provided by wp

Number Of Ingredients 4

Seasoned broth (choices follow)
3 dozen clams in shells, suitable for steaming (about 2 1/2 lb.), or mussels in shells (1 1/4 lb.)
Chopped parsley, green onions, or fresh cilantro
Lemon wedges

Steps:

  • In a covered 5- to 6-quart pan over high heat, bring broth to a boil. Reduce heat to low and simmer while cleaning shellfish.
  • Meanwhile, scrub clams or mussels well; pull any beards off mussels. Discard open shellfish that don't close when tapped.
  • Return broth to a boil over high heat. Add shellfish, cover, and cook until shells pop open, 3 to 6 minutes. Spoon shellfish and broth into bowls. Sprinkle with parsley. Serve with lemon wedges.
  • Creamy tarragon-shallot broth. In pan, combine 1 cup water (for clams) or clam juice (for mussels), 1 cup dry white wine, 1/2 cup chopped shallots, 1/4 cup whipping cream, and 1 teaspoon dried tarragon.
  • Per serving with clams: 265 cal., 34% (90 cal.) from fat; 13 g protein; 10 g fat (8 g sat.); 11 g carbo (3 g fiber); 328 mg sodium; 62 mg chol.
  • Garlic-ginger broth. In pan, combine 1 cup water (for clams) or fat-skimmed reduced-sodium chicken broth (for mussels), 1 cup sake or dry white wine, 1 tablespoon chopped garlic, 1 tablespoon chopped fresh ginger, and 1/4 teaspoon crushed hot chili flakes.
  • Per serving with clams: 154 cal., 5% (1 cal.) from fat; 12 g protein; 9 g fat (1 g sat.); 4 g carbo (2 g fiber); 56 mg sodium; 29 mg chol.
  • Tomato-basil broth. In pan, combine 1 can (14 1/2 oz.) diced tomatoes (including liquid), 1/2 cup water (for clams) or fat-skimmed reduced-sodium chicken broth (for mussels), 1/2 cup chopped onion, 1 tablespoon minced garlic, and 2 teaspoons dried basil.
  • Per serving of clams: 131 cal., 11% (14 cal.) from fat; 14 g protein; 5 g fat (2 g sat.); 17 g carbo (4 g fiber); 386 mg sodium; 29 mg chol. z

Nutrition Facts :

SPICY COCONUT MUSSELS WITH LEMONGRASS



Spicy Coconut Mussels With Lemongrass image

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

2 tablespoons coconut or safflower oil
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 stalk lemongrass, trimmed (outer layers removed) and finely chopped
1/2 to 1 small hot chile (like Thai bird, Serrano, Scotch bonnet or jalapeño), seeded and finely chopped
1 cup unsweetened coconut milk
2 pounds fresh mussels, rinsed well
Zest of 1/2 lemon
1 teaspoon lemon juice, or to taste
1/2 teaspoon Asian fish sauce, or to taste
1/2 cup whole cilantro leaves
1 or 2 croissants, split in half.

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

CLAMS IN SPICY COCONUT-LIME BROTH



Clams in Spicy Coconut-Lime Broth image

Categories     Ginger     Herb     Shellfish     Quick & Easy     Lime     Coconut     Clam     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

1 tablespoon vegetable oil
5 large shallots, chopped
1 tablespoon chopped peeled fresh ginger
1 teaspoon ground turmeric
1/4 teaspoon cumin seeds
2 pounds littleneck clams, scrubbed
1 1/2 cups bottled clam juice
1 cup canned unsweetened coconut milk
1 cup diced canned tomatoes with juices
1 jalapeño chile, seeded, chopped
1 teaspoon grated lime peel
3 tablespoons fresh lime juice
2 green onions, sliced

Steps:

  • Heat 1 tablespoon vegetable oil in large Dutch oven over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add 1 tablespoon ginger, 1 teaspoon turmeric and 1/4 teaspoon cumin and stir 1 minute. Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeño and lime peel and bring to boil. Cover and cook until clams open, about 7 minutes (discard any that do not open). Stir in lime juice. Season to taste with salt and pepper. Transfer clams and sauce to bowl; sprinkle with green onions and serve.

RED CURRY, COCONUT, AND GINGER INFUSED STEAMED CLAMS



Red Curry, Coconut, and Ginger Infused Steamed Clams image

An Asian style steamed clam recipe featuring red curry, coconut milk, garlic, and ginger. Very flavorful and the right amount of spice.

Provided by Savory Sweet LIfe

Categories     Appetizer

Time 10m

Yield 2-4

Number Of Ingredients 10

2 tablespoons butter
3 cloves fresh garlic, minced
1 tablespoon minced fresh ginger
3 teaspoons red curry paste
2 teaspoons fish sauce
1 cup chicken broth
1 cup coconut milk (I like Chaokoh brand)
2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned
3 tablespoons fresh cilantro, chopped
optional 1 small lime cut into wedges

Steps:

  • Melt the butter in a medium pot over medium heat.
  • Add the garlic and ginger. Cook for 2-3 minutes until garlic is fragrant but not burned.
  • Add the red curry paste and the fish sauce.
  • Stir the paste until it has thinned out with the butter.
  • Pour the chicken broth and coconut milk into the pot. Stir the broth mixture for a couple seconds until well mixed.
  • Add the clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that are still closed.
  • Add the parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl and squeeze a tablespoon of fresh lime juice over the dish.
  • Serve additional lime wedges on the site.Enjoy!

MUSSELS OR CLAMS STEAMED IN SPICY COCONUT LIME BROTH



MUSSELS OR CLAMS STEAMED IN SPICY COCONUT LIME BROTH image

Yield 4 Servings

Number Of Ingredients 11

1 14-oz. (398-ml) tin unsweetened coconut milk 1
½ cup canned or bottled clam nectar 120 ml
1 cup well-drained, finely diced, canned plum tomatoes 240 ml
1 Tbsp. cilantro leaves 15 ml
2 green onions, thinly sliced 2
1 Tbsp. grated fresh ginger 15 ml
½ tsp. turmeric 2.5 ml
1 jalapeño pepper, finely chopped 1
2 Tbsp. freshly squeezed lime juice 30 ml
1 lime, thinly sliced 1
3 lbs. fresh Manila clams, scrubbed 1.35 kg

Steps:

  • In a large pot combine all the ingredients except the clams. Bring to a boil and add the clams. Cover and cook until the clams open, shaking the pot occasionally. Ladle the clams and broth into heated bowls and serve.

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