Red Curry With Mussels Recipes

COCONUT RED CURRY MUSSELS

Steps:

• 1. Remove mussels from the bag. Scrub and clean mussels. Throw away any mussels that are open or with cracked shells. 2. In a large pot over medium-high heat, add oil. Toss in garlic and cook until softened and fragrant, about 2 minutes. 3. Next, add onion, ginger to the garlic and stir to combine. Ensure there is enough oil on the bottom of the pan to prevent burning. Add more oil if needed. Sprinkle with Kosher salt to bring out the flavours. 4. When garlic, ginger and onions are softened, add tomatoes and carrots. Stir to combine and allow to heat for a couple minutes until tender. 5. Pour in can of coconut milk and add curry paste to pot with the veggies. Cover pot with a lid to bring the liquid to a light boil on medium-high heat. 6. Gently add mussels to the red curry and veggie broth. Cover the pot to allow the mussels to steam in the liquid. Set timer for 5 minutes to cook the mussels. 7. Transfer mussels and Coconut Red Curry broth to a serving bowl. Serve with a crusty baguette or on top of rice or Asian noodles!

THAI STEAMED MUSSELS

Steps:

• In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
• Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

RED CURRY MUSSELS

Steps:

• Heat oil in a large saucepan over medium heat until shimmering. Add curry paste, garlic, shallot, and ginger and cook until fragrant, stirring constantly (about 1 minute).
• Whisk in coconut milk, chicken broth, lemongrass, fish sauce, lime zest, and sugar. Simmer until slightly thickened, about 10 minutes.
• Increase heat to medium high and bring broth to a boil. Add mussels, cover, and cook until mussels have opened, about 3 minutes. Uncover, remove from heat, and discard any unopened mussels.
• Stir in lime juice and basil. Place mussels into two shallow bowls. Spoon curry sauce over mussels and garnish with fresh cilantro and lime wedges.

MUSSELS IN RED CURRY SAUCE

Steps:

• Clean and scrub the mussels with cold water. Strain and set aside.
• Heat up a deep pot and add oil. Add the garlic cloves and saute for 30 seconds and follow by the red curry paste. When you smell the red curry aroma, add water, coconut milk, fish sauce, and palm sugar and bring the sauce to boil. Adjust the taste according to your liking by adding more water, fish sauce or palm sugar.
• Transfer the mussels into the pot and stir well with the red curry sauce. Cover the pot and let the mussels cook for a few minutes or until all the shells are open. Dish out and serve immediately.

RED CURRY MUSSELS AND ROASTED SWEET POTATOES

Steps:

• Prepare the sweet potatoes: Heat oven to 450 degrees. Peel the sweet potatoes, and cut them lengthwise into slender wedges. Put them in a large bowl, and toss them with coconut oil to coat. Season generously with salt and pepper. Transfer to a rimmed baking sheet and spread out in a single layer. Bake, uncovered for 15 minutes, then reduce heat to 400 degrees. Bake for 30 to 40 minutes until tender with a crisp exterior. Before serving, sprinkle with cumin and cayenne.
• While sweet potatoes are baking, make the curry: Put vegetable oil in a Dutch oven or heavy-bottomed pot with a lid over medium-high heat. Add onions and cook until lightly browned and softened, about 8 minutes, stirring frequently.
• Add chiles, garlic, ginger and lemongrass and let sizzle for about 1 minute. Then add red curry paste and tomato paste and fry with the onion mixture for 2 minutes more.
• Add fish sauce, lime leaves and coconut milk. Bring mixture to a boil, then add mussels and stir to coat with sauce. Cover and cook mussels, stirring once or twice, until all the mussels have steamed open, 8 to 10 minutes.
• Ladle mussels and lots of sauce into deep, wide bowls. Sprinkle with cilantro and Fresno chile slices and top with basil leaves. Serve with a platter of hot sweet potatoes and lime wedges.

RED CURRY MUSSELS

Steps:

• Rinse the mussels under cool water and, if necessary, remove the beards.
• In a large pot, combine the stock, coconut milk, curry paste, Sriracha, ginger, and coconut aminos or tamari and bring to a simmer over medium heat, stirring to mix well.
• Once the mixture is simmering, add the mussels and cover the pot. Cook until the shells open, 5 to 10 minutes. You may have a few mussels that don't open; remove and discard them.
• Transfer the mussels to a platter or individual shallow bowls and ladle some of the cooking liquid over the top. Garnish with the cilantro.

EASY THAI RED CURRY MUSSELS

Steps:

• Place PEI mussels in a colander and rinse under cold running water to remove any dirt or sand. Do not submerge.
• In a large pot, turn the heat on medium-high, add oil and saute the shallots and garlic for a few minutes, followed by the mushrooms and lemongrass.
• Add in the tomatoes and saute until soft.
• Add the Thai red curry paste into the mixture.
• Pour in the beer and mix all the ingredients around. Add in the can of coconut milk, kaffir lime leaves and galangal slices.
• Add in the mussels to the pot. Cover and bring to a bowl.
• Reduce heat to medium-high and steam mussels for 6-8 minutes or until all of the mussel shells have opened. Discard any unopened shells.
• Mix in Chinese snow pea leaves and mix. Turn off the heat and place the lid back on for 1 minute.
• Serve. Taste the broth and add fish sauce if needed.
• Garnish with Thai basil and Thai chili peppers. Serve hot.

THAI RED CURRY MUSSELS

Steps:

• Rinse and scrub the mussels under cold water, changing the water several times, to remove any grit. Debeard the mussels by removing the stringy bits in the seam where the two shells meet as best you can. Discard any mussels with cracked shells or any with open shells that don't close when you gently tap them against the counter.
• Heat a deep sauté pan, wok, or medium pot over medium-high heat until a bead of water sizzles and evaporates contact. Add the oil and swirl to coat the base. Add the garlic and ginger and cook briefly until aromatic, about 20 to 30 seconds. Add the curry paste and cook for another 30 to 40 seconds. Add the coconut milk, fish sauce, and brown sugar.
• Bring the liquid to a boil. Add the mussels, cover, and steam for 4 to 5 minutes, shaking the pan occasionally. Uncover and add salt and pepper to taste if desired.
• Discard any mussels that have not opened, then transfer to a serving dish. Spoon the curry over the mussels and add lime wedges to the dish (for squeezing at the table.) Serve with rice or crusty French bread.

MUSSELS WITH THAI RED CURRY

Steps:

• Melt 1/4 cup butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to blend flavors. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.

THAI RED CURRY MUSSELS

Steps:

• Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.

THAI RED CURRY MUSSELS

Steps:

• Clean the mussels by scrubbing them and pulling off any beards. Throw away any mussels that don't close during the cleaning process or when tapped on the sink, these are dead.
• Heat a little oil in a large pan, add the spring onions and cook for a minute, then add the lime leaves and red curry paste and cook for a minute. Add the coconut milk and bring to a simmer, cook for 2-3 minutes, tip in the mussels and put on a lid.
• Cook for 3-5 minutes more, shaking the pan to help the mussels open. Once they are open add the fish sauce, lime juice, chilli and basil and shake the pan. Serve in deep bowls with some steamed rice on the side, once you've eaten the mussels tip any remaining sauce onto the rice.

WHOLE30 RED CURRY MUSSELS

Steps:

• Zest one lime, then cut in half. Set aside.
• Heat olive oil over medium heat in a large, heavy-bottomed stock pot with a tight-fitting lid and add curry paste. Saute curry paste for about 1-2 minutes, breaking up any large clumps. Add coconut milk, broth, fish sauce and lime zest. Juice lime into the pot and allow the whole mixture to come to a boil.
• Add mussels, reduce heat to medium-low and cover. Steam the mussels until they're opened, about 5-7 minutes.
• While mussels are steaming, put spiralized zucchini in a large serving dish. Slice the second lime into wedges. When the mussels are done, spoon the curry sauce and mussels over the zucchini noodles, allowing the zucchini to soften a bit. Sprinkle the cilantro and basil over the mussels, then add lime wedges around the sides. Serve immediately.
• Note: this dish can also be made with littleneck clams, but be sure to build in more time to steam the clams, as it generally takes longer for them to open than mussels.

RED CURRY MUSSELS

Steps:

• Bring coconut milk, tomatoes, wine, curry paste, and 2 tablespoons basil to a boil in a Dutch oven or other large pot, stirring to incorporate curry paste. Reduce heat and add onion, carrot, and celery; season with salt and pepper.
• Bring liquid to a simmer, cover pot, and cook until vegetables are crisp-tender, about 4 minutes. Using a slotted spoon, transfer vegetables to a medium bowl and set aside.
• Return liquid in pot to a simmer. Add mussels to pot, cover, and cook, shaking pot occasionally, until shells open (discard any mussels that do not open), about 4 minutes.
• Divide mussels and cooking liquid among bowls, top with reserved vegetables, parsley, and remaining 2 tablespoons basil, and serve with bread alongside.