Steamed Mussels With Lime Cilantro Recipes

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SPICY STEAMED MUSSELS



Spicy Steamed Mussels image

Provided by Guy Fieri

Categories     appetizer

Time 40m

Yield s: 4 servings

Number Of Ingredients 17

2 pounds mussels, washed and beards removed
4 tablespoons vegetable oil
1 large onion, diced
4 cloves garlic, minced
1 (2-inch piece) ginger, minced
2 serrano chile peppers, seeded and diced
1 teaspoon curry powder
2 teaspoons ground coriander
1/2 cup white wine
1/4 cup water
3 tablespoons heavy cream
Freshly ground black pepper
1/2 bunch fresh cilantro, leaves chopped
3 scallions, sliced
1 lime, zested and juiced
1 large ciabatta loaf, sliced into 1/2-inch thick diagonal slices
2 tablespoons olive oil

Steps:

  • Pick through the washed mussels making sure that they are all tightly closed and all of the beards have been removed.
  • Heat a large Dutch oven over medium heat and add the vegetable oil. When the oil is hot, add the onions, garlic, and ginger and saute until translucent but not brown, about 5 minutes. Add the chiles, curry powder, and coriander and cook for 2 more minutes. Add the wine and the water and bring to a boil.
  • Once the mixture is boiling, add the mussels and cover. Steam the mussels for about 6 to 8 minutes, stirring occasionally, until they have all opened.
  • Remove the mussels from the heat and discard any that are not open. Place the mussels in a large serving platter, cover to keep warm. Return the pan to the heat, add the cream, season with pepper, to taste, and bring to a simmer. Add the cilantro, scallions, lime zest and juice. Pour the liquid over the top of the mussels.
  • Preheat a grill pan to medium-high heat. Drizzle the bread with olive oil and grill 1 minute per side. Serve with the steamed mussels.

MUSSELS STEAMED IN COCONUT MILK, LIME AND CILANTRO



Mussels Steamed in Coconut Milk, Lime and Cilantro image

Make and share this Mussels Steamed in Coconut Milk, Lime and Cilantro recipe from Food.com.

Provided by English_Rose

Categories     Mussels

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 large onion, chopped
5 -6 garlic cloves, crushed
2 red chili peppers, deseeded and chopped
2 (14 ounce) can coconut milk
4 tablespoons fish sauce
2 limes, juice only
3 tablespoons cilantro, chopped
4 1/2 lbs mussels, scrubbed

Steps:

  • Put the onion, garlic, chili peppers, coconut milk, fish sauce, lime juice and cilantro into a large saucepan. Bring to the boil and cook for about 8 minutes or until the onions are cooked.
  • Check that all the mussels are tightly closed. If one is open, tap it - if it closes it's good, but if any stay open, throw those ones out.
  • When the onions are cooked in the saucepan, throw in all the good mussels, put the lid on and cook until the mussels are widely open.
  • Serve the mussels in their shells with the broth and some garlic bread.

Nutrition Facts : Calories 1634.4, Fat 60.6, SaturatedFat 45.7, Cholesterol 191, Sodium 3941.5, Carbohydrate 186.8, Fiber 3.2, Sugar 147.7, Protein 87.4

STEAMED MUSSELS WITH LIME & CILANTRO



Steamed Mussels With Lime & Cilantro image

The jalapeno and chili sauce supply a little kick and the lime and cilantro give a boose of fresh flavor. Pass the bread around to soak up all those lovely juices

Provided by Abby Girl

Categories     Mussels

Time 35m

Yield 4-8 serving(s)

Number Of Ingredients 11

4 lbs mussels
2 tablespoons olive oil
1 medium carrot, peeled and cut into small dice
1 large jalapeno, seeded and minced
1 tablespoon garlic, minced
1 lime, juice and zest of, finely grated
1/2 cup white wine or 1/2 cup vermouth
1/2 cup heavy cream
1/3 cup cilantro leaf, coarsely chopped
1/2-1 teaspoon chili sauce (optional) or 1/2-1 teaspoon hot sauce (optional)
kosher salt

Steps:

  • Rinse the mussels in a colander under cold water, scrub the shells throughly, remove the tough, wiry beards and discard any mussels with broken or gaping shells.
  • While the mussels drain, heat the oil in a large stock pot over medium high heat. Add carrot and jalapeno; saute, stirring occasionally, until they begin to soften and lightly brown, about 2 minutes.
  • Add the garlic and 1/2 tsp of the lime zest and saute until fragrant, 30 seconds. Pour in the wine and raise the heat to high.
  • As soon as the wine boils, add the mussels and cover the pot. Steam the mussels, shaking the pot once or twice, until the shells open, 5 - 6 minutes.
  • Remove the pot from the heat. With a slotted spoon, transfer the mussels to a large bowl and keep warm.
  • Return the pot with the cooking liquid to the heat add the cream, boil until the sauce reduces just a bit, 2 - 3 minutes.
  • Add 1-1/2 T of the lime juice, the cilantro and chili sauce, if using.
  • Taste and add more lime juice and salt if needed.
  • Ladle the mussels into wide, shallow bowls, pour some of the sauce over each portion and serve immediately.

SPICY THAI STEAMED MUSSELS



Spicy Thai Steamed Mussels image

Categories     Garlic     Appetizer     Quick & Easy     Lime     Mussel     Summer     Cilantro     Gourmet

Yield Makes 6 servings

Number Of Ingredients 10

5 pounds mussels (preferably cultivated)
3 limes
a 13 1/2-ounce can unsweetened coconut milk
1/3 cup dry white wine
1 1/2 tablespoons Thai red curry paste
1 1/2 tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon sugar
2 cups fresh cilantro sprigs
Accompaniment: lime wedges

Steps:

  • Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3 cup. In an 8-quart kettle boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat, stirring, 2 minutes. Add mussels, tossing to combine. Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.) Chop cilantro and toss with mussels.
  • Serve mussels with lime wedges.

SPICY STEAMED MUSSELS



Spicy Steamed Mussels image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Number Of Ingredients 0

Steps:

  • Place 4 oregano sprigs, 4 cilantro sprigs and 1 halved jalapeno on a sheet of foil; top with 1 pound cleaned mussels. Scatter 4 tablespoons cut-up butter and 3 sliced garlic cloves over the mussels and drizzle with the juice of 2 limes (add the squeezed limes to the pack as well). Fold up the foil, leaving room for the mussels to open. Grill over high heat until the mussels open, 4 to 5 minutes.

THAI STEAMED MUSSELS



Thai Steamed Mussels image

Delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes.

Provided by MURINMOON

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 6

Number Of Ingredients 9

5 pounds fresh mussels, scrubbed and debearded
⅓ cup fresh lime juice
1 (13.5 ounce) can unsweetened coconut milk
⅓ cup dry white wine
1 ½ tablespoons Thai red curry paste
1 ½ tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon white sugar
2 cups chopped fresh cilantro

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.

Nutrition Facts : Calories 484.5 calories, Carbohydrate 21.4 g, Cholesterol 105.9 mg, Fat 24.4 g, Fiber 1.2 g, Protein 48.3 g, SaturatedFat 13.9 g, Sodium 1353.1 mg, Sugar 2.7 g

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