Thai Mussels Prawns Recipes

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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

THAI-STYLE MUSSELS



Thai-style mussels image

Provided by Andy Harris

Categories     Mains     Jamie Magazine     Seafood     Alfresco     Romantic meals     Mussels

Time 15m

Yield 2

Number Of Ingredients 10

1 kg mussels, debearded, from sustainable sources
4 spring onions
2 cloves of garlic
½ a bunch of fresh coriander
1 stick of lemongrass
1 fresh red chilli
groundnut oil
1 x 400 ml tin of reduced fat coconut milk
1 tablespoon fish sauce
1 lime

Steps:

  • Wash the mussels thoroughly, discarding any that aren't tightly closed.
  • Trim and finely slice the spring onions, peel and finely slice the garlic. Pick and set aside the coriander leaves, then finely chop the stalks. Cut the lemongrass into 4 pieces, then finely slice the chilli.
  • In a wide saucepan, heat a little groundnut oil and soften the spring onion, garlic, coriander stalks, lemongrass and most of the red chilli for around 5 minutes.
  • Add the coconut milk and fish sauce and bring to the boil, then add the mussels and cover the pan.
  • Steam the mussels for 5 minutes, or until they've all opened and are cooked. Discard any unopened mussels.
  • Finish with a squeeze of lime juice, then sprinkle with coriander leaves and the remaining chilli to serve.

Nutrition Facts : Calories 328 calories, Fat 18.8 g fat, SaturatedFat 11.5 g saturated fat, Protein 26.2 g protein, Carbohydrate 13 g carbohydrate, Sugar 6.7 g sugar, Sodium 2 g salt, Fiber 1.6 g fibre

THAI RED CURRY MUSSELS



Thai Red Curry Mussels image

Provided by Bobby Flay

Categories     appetizer

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 10

2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 1/2 pounds mussels, debearded and scrubbed
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves

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.

MUSSEL AND SHRIMP THAI SOUP



Mussel and Shrimp Thai Soup image

Are you in the mood for some Asian-style food? This mussel and shrimp Thai soup is ready in less than 30 minutes and is absolutely delicious. Plus, you can serve it both hot and cold!

Provided by Vlad Popa

Categories     Asian, dairy-free, Fish & seafood, gluten-free, Main course, nut-free, Soup

Time 30m

Yield 2

Number Of Ingredients 11

salt
6 mussels
6 shrimp
1 tablespoon fish sauce
2 ounces of peas
½ red bell pepper, sliced
1 teaspoon sour spicy coconut paste
2 garlic cloves, crushed
¼ lime
¼ cup tomato sauce
1 ounce rice noodles

Steps:

  • Fill a saucepan halfway with water, place it on the stove, and bring it to a boil.
  • Add salt, mussels, shrimp, and fish sauce. Cook until the mussels open and shrimp turns pink, about 5-7 minutes.
  • Remove the mussels and shrimp and set them aside.
  • Strain the soup into a bowl, and then transfer the liquid into a saucepan. Place it on the stove, on medium heat.
  • Add the peas, red bell pepper, sour-spicy coconut paste, crushed garlic, squeeze the lime, add the tomato sauce and bring it to a boil.
  • Add the rice noodles and stir.
  • When the noodles and vegetables are soft enough, add the cooked mussels and shrimp and further cook for 2 minutes.

Nutrition Facts : Calories 113 calories, Protein 12 grams, Fat 12 grams, Carbohydrate 2 grams

THAI MUSSELS & PRAWNS



Thai mussels & prawns image

Give shellfish a Thai makeover with chilli, ginger, lemongrass and coconut milk. Try it as a starter or fish course when hosting a romantic dinner for two

Provided by The Gills Gals

Categories     Dinner, Lunch, Main course, Starter, Supper

Time 20m

Number Of Ingredients 10

1 red chilli , chopped
small pack coriander , leaves and stalks separated
2 garlic cloves
1 thumb-sized piece ginger , peeled
1 x 400ml can coconut milk
1 lemongrass stalk
200g raw king prawns
500g mussels , cleaned
1 lime , cut into wedges
crusty bread , to serve

Steps:

  • Blitz half the red chilli, the coriander stalks, garlic, ginger and coconut milk in a blender.
  • Pour the coconut milk mixture into a saucepan, add the lemongrass and cook over a medium heat for 5 mins. Turn up the heat, add the prawns and mussels, then cover and cook for 4 mins - the prawns should be pink and the mussel shells should be open (discard any that have not opened). Remove the lemongrass and discard.
  • Divide the shellfish and broth between two serving bowls and squeeze over some lime. Chop the coriander leaves and sprinkle over the top along with the rest of the chilli. Serve with slices of crusty bread to soak up the broth.

Nutrition Facts : Calories 476 calories, Fat 36 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium

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