Thai Style Mussels Shrimp Or Fish Recipes

THAI SEAFOOD SOUP

Steps:

• Mix the cleaned fish, shrimp and squid. Sprinkle them with the lime juice. Clean the mussels and put them in a pot with 2/3 cup (150 ml) of the coconut milk .
• Put a lid on, bring to a boil and cook 5 min. Drain the mussels. Heat oil in a pot and add the curry. Stir for 1 min., add the lemongrass , fish sauce and remaining coconut milk.
• Bring to a boil and add the seafood without the mussels. After 2-3 min., add the boiled mussels, season with salt and black pepper, sprinkle with fresh coriander and serve.

THAI-FLAVORED MUSSELS

Steps:

• Bring 2 cups of water to the boil. Put the stock, shallot, garlic, lime leaves, and ginger in a saucepan, cover and let it bubble away at a moderate to high heat for 3 to 5 minutes or until you have a thickish, softish mess at the bottom of the pan. Check to make sure it isn't either burning or just getting too dry for comfort, and add a bit of boiling water if it is. Meanwhile, put the mussels in a sink filled with ice-cold water. Chuck away any that don't sink and then, as you remove them, make doubly sure by chucking away any that don't shut when you tap then sharply. I wouldn't expect you to have to throw many away, so don't worry unduly.
• Add the chile pepper to the mixture in the pan. After about 30 seconds, or just long enough to get them out of the sink, add the mussels and then throw over them 1/2 cup boiling water, and then the lime juice, mirin, and fish sauce mixed together. Cover, give the pan a shake, and leave on a high heat for about 3 minutes, by which time the mussels should have steamed open. Add half the coriander, shake again, and pour into a noodle bowl. Sprinkle over the remaining coriander and eat.

MUSSEL AND SHRIMP THAI SOUP

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.

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.

SHRIMP AND MUSSEL THAI NOODLE BOWL

Steps:

• To prepare the sauce, simmer the chicken broth, onion, ginger, lemon grass, lime leaves, and lime juice together until the liquid is reduced by half. Then, add fish sauce, coconut milk, curry paste, and paprika; cook for 10 minutes.
• Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess. Heat peanut oil in a skillet until very hot. Add the coated shrimp to the hot oil and cook about 2 minutes each side. Add the mussels, asparagus tips, and shiitakes. Cook for 2 minutes just until heated through. Strain the sauce over the shellfish and vegetables. Poach the Udon noodles in hot salted water, drain and place in a warm bowl. Add the shellfish sauce. Top with pea tendrils, herbs, cashews, and sprouts.

THAI-STYLE MUSSELS

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.

THAI STYLE MUSSELS, SHRIMP, OR FISH

Steps:

• Heat peanut oil in a 12" skillet on Med heat. Add sesame oil, onions, pepper, carrots and sauté about 5 minutes.
• Add squash and zucchini and sauté another 2-3 minutes.
• Add garlic and cook 30 seconds.
• Add curry paste, curry powder, cumin and kaffir leaves or lime zest and stir to combine.
• Add fish sauce and brown sugar and stir to combine.
• Stir in coconut milk and bring to a boil.
• Lower the heat and simmer for 5 minutes.
• Add the seafood, cover, and cook, shake the pan occasionally. Cook until the mussels are open if you are using them, discard any that have not opened. If you are using shrimp cook until they turn pink. If using fish, cook until fish easily flakes.
• Stir in 1/4 cilantro and remove from heat.
• Allow to sit for about 1 minute. Spoon over rice or ladle into bowls and garnish with remaining cilantro.
• Serve with lime wedges.