Curried Mussel Pie Recipes

CURRIED MUSSEL PIE

Steps:

• FOR THE PIE FILLING:.
• Steam the mussels in 3/4 cup of water and reserve the broth. Remove the mussels from their shells and keep ready.
• Strain the broth of all grit (a fine strainer or cheesecloth should be used) and reheat.
• Boil the onions, potatoes, thyme and parsley together in the water until the potatoes are tender.
• Add the curry powder, worcestershire sauce, gravy browning, and mussels and bring to a boil.
• Thicken with cornstarch mixed with cold water, added while the mixture is boiling.
• If it's not thick enough, repeat with more cornstarch and water.
• Allow the filling to cool before proceeding.
• FOR THE PASTRY:.
• Stir together the flour and the salt.
• Cut the shortening into the flour until it resembles small peas.
• Sprinkle with a little water and toss to moisten the dough. Work the dough as little as possible, using as few strokes as you can to get it all combined into a ball.
• Flatten slightly and wrap in plastic wrap, and chill for atleast an hour or for up to 4 days in the fridge. (a month in the freezer).
• Let dough soften at room temperature before rolling out.
• Use the inverted pie pan or ramekin to measure the circle of dough needed.
• Fill pans or ramekins, cut and fit dough to top of pie.
• Bake until golden brown and bubbly within.
• (Please note that the cooking time I have added is merely an estimate, as is the amount of pie.).

CURRIED MUSSELS

Steps:

• Combine the cream, curry powder and lemon juice in a small bowl, and mix well. This step enables the curry flavor to develop.
• Melt 1 tablespoon of the butter in a large pot over high heat, and add the shallots, thyme and bay leaf. Stir until wilted. Add the white wine and bring to a simmer. Add the mussels, cover and cook for 2 to 3 minutes, or just until the mussels open. Stir from time to time to assure even cooking. As soon as the mussels are opened, remove them from heat, and strain cooking liquid through a fine sieve into a bowl. Reserve 2 cups of the juice.
• Remove the top shell from each mussel and discard it, leaving the mussel meat attached to its bottom shell. Arrange decoratively on a serving platter, and keep warm.
• In a large saucepan, over medium heat, melt the remaining butter, and whisk in the flour, stirring until the mixture is smooth. Cook briefly; do not brown. Slowly add the 2 cups of reserved cooking juice, whisking constantly. Bring to a rolling boil. Add the cream-and-curry mixture, and combine well. Strain the sauce through a fine sieve. Add salt, and check for seasoning. Ladle the sauce over the mussels, and serve immediately.

SPICED FISH & MUSSEL PIE

Steps:

• Boil the parsnips and potatoes for 15-20 mins until tender. Drain and mash well with 25g/1oz butter and seasoning. Cover and set aside.
• Bring the stock to the boil in a large pan. Tip in the mussels, cover and leave to steam for about 3 mins, or until the shells open. Drain into a colander set over a large bowl to reserve the stock. Remove and throw away the shells and any un-opened mussels. Cover the cooked mussels to stop them drying out.
• Melt the remaining butter and fry the onion until softened. Stir in the curry powder and fl our, and cook for about 1 min. Pour in the coconut milk and 3-4 tbsp of the reserved mussel stock and stir well until you have a smooth sauce. Leave to simmer for 5 mins until thickened.
• Add the cod to the sauce, return to a simmer and cook for 3-4 mins, stirring occasionally, but trying not to break up the cod. Stir in the mussels, prawns and coriander, season, then tip into a large ovenproof dish. Spread the parsnip mash over the top.
• To serve now heat the grill and grill until the mash is golden and crusty. To eat later cool, cover, then chill for a couple of hours. To serve, heat oven to 200C/ fan 180C/gas 6 and bake for 35-40 mins until hot all the way through.

SPICY CURRIED MUSSELS

Steps:

• Cook shallots, curry powder, and red pepper flakes in butter in a 5- to 6-quart heavy pot over moderate heat, stirring, until shallots are softened, about 4 minutes. Add Sherry and simmer, stirring, 1 minute.
• Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, checking periodically after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.)
• Add cream and water to pot and bring to a boil. Add cilantro and salt to taste, then pour over mussels and toss lightly.

CURRIED MUSSELS

Steps:

• Heat coconut oil in a pan over medium-high heat. Saute onion in the hot oil until softened, 4 to 5 minutes. Add ginger, green curry paste, lemon zest, and garlic. Stir in coconut milk, fish sauce, water, and lime juice. Bring to a vigorous simmer.
• Place mussels in a steamer above simmering sauce; cook until mussels open, 4 to 5 minutes. Remove mussels from heat and place into a large serving bowl.
• Place cilantro into the sauce mixture and cook just until it turns bright green, 30 to 60 seconds. Pour sauce over mussels and serve.