Steamed Mussels With Chipotles And Coconut Milk Recipes

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STEAMED MUSSELS IN COCONUT MILK



Steamed Mussels in Coconut Milk image

Adapted from Savoring the Spice Coast of India: Fresh Flavors from Kerala by Maya Kaimal, and found at splendidtable.com.

Provided by evelynathens

Categories     Mussels

Time 35m

Yield 8 first-course servings

Number Of Ingredients 11

4 tablespoons vegetable oil
2 cups thinly sliced onions
1 tablespoon minced ginger
2 cups coconut milk
3 lbs fresh mussels or 3 lbs clams, scrubbed and debearded
1 tablespoon fresh lemon juice
1/4 cup chopped cilantro
3 teaspoons coriander
1/2 teaspoon turmeric
1/2 teaspoon cayenne
3/4 teaspoon salt

Steps:

  • Heat the oil in a large Dutch oven. Add the onions and fry over medium-high heat until the edges turn light brown. Next add the ginger and continue frying for 1 minute, stirring constantly. Put in the ground masala and stir for another 1 to 2 minutes.
  • Add the salt, coconut milk, and 1 cup water and bring to a boil. Now put in the mussels, spooning some of the sauce over them. Cover and steam 7 minutes or until all the shells open. Remove from the heat. Discard any shells that aren't open.
  • Sprinkle with the lemon juice and cilantro and stir gently. Spoon the mussels into individual bowls along with some of the sauce. Serve immediately.

Nutrition Facts : Calories 369.1, Fat 23.8, SaturatedFat 13.3, Cholesterol 47.6, Sodium 743.3, Carbohydrate 17.3, Fiber 2.4, Sugar 6.3, Protein 22.7

STEAMED MUSSELS WITH CHIPOTLES AND COCONUT MILK



Steamed Mussels With Chipotles and Coconut Milk image

Make and share this Steamed Mussels With Chipotles and Coconut Milk recipe from Food.com.

Provided by lazyme

Categories     Mussels

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1 cup onion, chopped
1/2 cup carrot, peeled, chopped
1/2 cup celery, chopped
14 ounces light unsweetened coconut milk
1 cup chicken stock
1 cup dry white wine
3 tablespoons garlic, chopped
1/4 cup of fresh mint, coarsely chopped
1/4 cup fresh cilantro, coarsely chopped
1 1/2 teaspoons chipotle peppers, drained, chopped
2 1/4 lbs mussels, scrubbed and debearded

Steps:

  • Heat oil in heavy large pot over medium heat.
  • Add onion, carrot and celery and saute until onion is tender, about 10 minutes.
  • Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes.
  • Stir in mint, cilantro and chilies.
  • Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
  • Transfer mussels and broth to large bowl and serve.

Nutrition Facts : Calories 388.6, Fat 23.1, SaturatedFat 14, Cholesterol 49, Sodium 573, Carbohydrate 16.2, Fiber 1.3, Sugar 2.9, Protein 23.5

STEAMED MUSSELS WITH CHIPOLTES AND COCONUT MILK



Steamed Mussels with Chipoltes and Coconut Milk image

Categories     Onion     Sauté     Mother's Day     Father's Day     Dinner     Mint     Mussel     Carrot     Summer     Cilantro     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped peeled carrot
1/2 cup chopped celery
1 14-ounce can light unsweetened coconut milk
1 cup chicken stock or canned low-salt chicken broth
1 cup dry white wine
3 tablespoons chopped garlic
1/4 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh cilantro
1 1/2 teaspoons chopped canned chipotle chilies
2 1/4 pounds mussels, scrubbed, debearded

Steps:

  • Heat oil in heavy large pot over medium heat. Add onion, carrot and celery and sauté until onion is tender, about 10 minutes. Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes. Stir in mint, cilantro and chilies. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mussels and broth to large bowl and serve.

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

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