Musselswithvietnamesedressing Recipes

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MUSSELS WITH VIETNAMESE DRESSING



Mussels With Vietnamese Dressing image

This recipes is from the ReadysteadyCook website. I have made this as part of a seafood buffet. The quantities can be easily increased.

Provided by Coasty

Categories     Mussels

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 brown onion, sliced
1 carrot, peeled & sliced
2 garlic cloves, sliced
500 g mussels, scrubbed & bearded
1/3 cup white wine
1/2 lemongrass, stalk very finely chopped
2 cm piece ginger, peeled, cut into matchsticks
1 teaspoon lime zest
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon fish sauce
1/2 long green chili, finely chopped
1 garlic clove, crushed

Steps:

  • Heat oil in a large saucepan over medium heat, add onion, carrot and garlic and cook for 2 minutes or until soft.
  • Add mussels and wine, cover and cook for 5 minutes or until mussels have all opened.
  • Drain mussels, discarding any unopened ones. Split mussels open.
  • For the dressing, place all ingredients in a small bowl and stir to combine.
  • Place mussels in shells on a serving plate, top with a little of the dressing and serve with remaining dressing.

ASIAN-STYLE MUSSELS



Asian-Style Mussels image

Provided by Food Network Kitchen

Categories     appetizer

Time 23m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon peanut oil
3 medium shallots, thinly sliced
2 tablespoons sliced peeled fresh ginger
4 cloves garlic, smashed
1 stalk fresh lemongrass, sliced and smashed
1 serrano or Thai bird chili, minced with seeds
1/2 cup water
2 tablespoons Southeast Asian fish sauce
1 tablespoon light brown sugar
4 dozen large mussels (about 2 1/2 pounds), rinsed and beard removed
1/4 cup freshly squeezed lime juice (about 2 limes), plus wedges for garnish
3 tablespoons fresh cilantro leaves
3 tablespoons fresh mint leaves

Steps:

  • Heat the oil a large skillet, with a lid, over medium heat. Add the shallots, ginger, garlic, lemongrass, and chili, and stir-fry until golden and aromatic, about 3 minutes. Add the water, fish sauce, and sugar, stir and bring to a simmer. Add the mussels, cover and steam until they open and plump slightly, about 5 minutes.
  • Discard any mussels that do not open. Stir in the lime juice, cilantro, and mint leaves. Divide the mussels and broth evenly among the bowls. Serve.

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