Curried Mussels With Butternut Squash And Leeks Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSSELS IN CURRY CREAM SAUCE



Mussels in Curry Cream Sauce image

Mussels steamed in a curry cream sauce, an easy and delicious recipe, you'll love it!

Provided by Kerry

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 55m

Yield 4

Number Of Ingredients 9

½ cup minced shallots
2 tablespoons minced garlic
1 ½ cups dry white wine
1 cup heavy cream
1 teaspoon curry powder
32 mussels - cleaned and debearded
¼ cup butter
¼ cup minced parsley
¼ cup chopped green onions

Steps:

  • In a large saucepan, cook shallots and garlic in simmering wine until translucent.
  • Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
  • Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.

Nutrition Facts : Calories 445.5 calories, Carbohydrate 10.7 g, Cholesterol 127.6 mg, Fat 35.5 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 22 g, Sodium 172.3 mg, Sugar 2.2 g

CURRIED MUSSELS



Curried Mussels image

This is a spicy curried dish that my English husband loves! Great as an appetizer or as a main dish. For less spicy/hot, reduce ginger and/or curry paste. Serve with your favorite crusty bread for dipping.

Provided by Soundergirl25

Categories     Seafood     Shellfish     Mussels

Time 35m

Yield 4

Number Of Ingredients 14

1 tablespoon coconut oil
½ red onion, chopped
1 tablespoon minced fresh ginger root
1 tablespoon green curry paste
1 teaspoon green curry paste
1 teaspoon lemon zest
1 clove garlic, minced, or to taste
8 ounces coconut milk
1 tablespoon fish sauce
1 tablespoon water
1 teaspoon water
1 lime, juiced
1 ½ pounds fresh mussels, scrubbed and debearded
¼ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 16 g, Cholesterol 74.3 mg, Fat 21.4 g, Fiber 1.5 g, Protein 33.3 g, SaturatedFat 14.7 g, Sodium 869.4 mg, Sugar 1.4 g

CURRIED SQUASH SOUP WITH FRIZZLED LEEKS



Curried Squash Soup With Frizzled Leeks image

Provided by Emily Weinstein

Categories     dinner, lunch

Time 2h30m

Yield 12 cups

Number Of Ingredients 11

White and pale green parts of 1 pound of leeks (about 4 medium), chopped
1 medium opion, chopped
2 tablespoons unsalted butter
1 1/2 teaspoons curry powder
3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (about 8 cups)
1 medium carrot, chopped
4 cups chicken broth
4 cups water
Salt and pepper to taste
Frizzled leeks (see recipe below)
Frizzled leeks (see recipe below)

Steps:

  • In a large bowl of water, wash leeks and drain.
  • In a heavy kettle cook onion in butter over moderately low heat, stirring until softened. Add leeks and salt to taste and cook, stirring until softened. Add curry powder and cook, stirring, 1 minute. Add remaining soup ingredients and simmer, covered, 30 minutes or until vegetables are soft.
  • Cool soup slightly and puree in batches in a blender or food processor. Season soup with salt and pepper. (Soup may be made 5 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.) Top with frizzled leeks.

INDIAN BUTTERNUT SQUASH CURRY



Indian butternut squash curry image

Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 10

200g brown basmati rice
1 tbsp olive oil
1 butternut squash, diced
1 red onion, diced
2 tbsp mild curry paste
300ml vegetable stock
4 large tomatoes, roughly chopped
400g can chickpeas, rinsed and drained
3 tbsp fat-free Greek yogurt
small handful coriander, chopped

Steps:

  • Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
  • Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
  • Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

Nutrition Facts : Calories 423 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 16 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.51 milligram of sodium

MUSSELS WITH LEEKS & SAFFRON



Mussels with leeks & saffron image

Combine mussels with leeks, sherry, white wine, double cream, garlic and parsley to make this Spanish-themed dish. It makes a great starter or light lunch

Provided by Diana Henry

Categories     Lunch, Starter

Time 55m

Number Of Ingredients 10

3kg mussels
2 tbsp extra virgin olive oil
2 leeks , trimmed, cut into rings and washed well
2 garlic cloves , finely chopped
a few parsley sprigs, some thyme and a few bay leaves, tied together to make a bouquet garni
400ml dry sherry
100ml dry white wine
big pinch of saffron
200ml double cream
1 tbsp flat-leaf parsley , finely chopped

Steps:

  • Wash the mussels in a sink of cold water, removing any little beards and scrubbing any barnacles. Tap each one on the side of the sink - if the mussel doesn't close tightly, discard it (also discard any with broken shells). Put the mussels in a colander (in batches) and rinse really well under cold running water.
  • Heat the oil in a large pan (or two pans if you don't have one big enough to fit all the mussels). Sauté the leeks for 8-10 mins until softening, then add the garlic and cook for another few mins. Add the bouquet garni, pour over the sherry and wine, sprinkle over the saffron and bring to just under the boil. Stir to help the saffron flavour the wine.
  • Turn the heat down to medium-low, then add the mussels and stir. Cover the pan and allow the mussels to cook until they open (this will take about 4 mins), shaking the pan a few times. Remove the bouquet garni. Add the cream, stir and heat through. Taste for seasoning (mussels are always pretty salty, so you shouldn't need to add anything). Scatter over the parsley, then transfer the mussels to a large, warm serving dish or serve them straight from the pan.

Nutrition Facts : Calories 339 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium

GRILLED MUSSELS WITH CURRY BUTTER



Grilled Mussels with Curry Butter image

Mussels are topped with a rich curry butter, sealed in foil packets, and grilled until done in this terrific recipe. They're so delicious! I serve these as an appetizer with warm, crusty bread for dunking followed by a big green salad topped with grilled chicken or shrimp for an easy summertime meal.

Provided by Diana S.

Categories     Seafood     Shellfish     Mussels

Time 25m

Yield 4

Number Of Ingredients 10

3 tablespoons butter, softened
2 cloves garlic, pressed
1 teaspoon curry powder
½ teaspoon ground cumin
⅛ teaspoon salt
2 pounds mussels, scrubbed and debearded
1 cup chopped red bell pepper
¼ cup chopped fresh parsley
1 lime, thinly sliced
1 lime, cut into 4 wedges

Steps:

  • Preheat an outdoor grill for high medium-heat and lightly oil grate.
  • Whisk together the butter, garlic, curry powder, cumin, and salt in a small bowl.
  • Arrange four large sheets of aluminum foil on a flat surface. Divide the mussels into four even portions and place one portion on each piece of foil. Dot the mussels with the curry mixture. Sprinkle the red bell pepper and parsley over the top of each portion. Top each with lime slices. Wrap foil tightly around the portions.
  • Cook the packets on the preheated grill until the mussels have opened, 5 to 10 minutes. Discard any mussels which do not open.
  • Transfer the mussels to small bowls and garnish each with a lime wedge to serve.

Nutrition Facts : Calories 299.4 calories, Carbohydrate 15.3 g, Cholesterol 86.5 mg, Fat 14.1 g, Fiber 2 g, Protein 28 g, SaturatedFat 6.5 g, Sodium 788.5 mg, Sugar 2.1 g

More about "curried mussels with butternut squash and leeks recipes"

CURRIED MUSSEL AND BUTTERNUT SQUASH SOUP
curried-mussel-and-butternut-squash-soup image
Web Melt the butter in a medium sauce-pan. Add the shallots and leek and cook over moderate heat, stirring occasionally, …
From peimussel.com
Estimated Reading Time 1 min
See details


CURRIED MUSSELS RECIPE | BON APPéTIT
curried-mussels-recipe-bon-apptit image
Web Dec 28, 2013 2 tablespoons vegetable oil 3 large leeks, whites and light greens only, thinly sliced, rinsed, drained Kosher salt, freshly ground black pepper 2 garlic cloves, …
From bonappetit.com
See details


BUTTERNUT SQUASH AND LEEK SOUP RECIPE
butternut-squash-and-leek-soup image
Web Oct 26, 2015 Directions Preheat the oven to 350°. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a …
From foodandwine.com
See details


CURRIED MUSSELS WITH BUTTERNUT SQUASH AND …
curried-mussels-with-butternut-squash-and image
Web Curried Mussels with Butternut Squash and Leeks Ingredients 2 tablespoons extra-virgin olive oil 2 cups cubed peeled butternut squash (about 8 ounces) 2 leeks …
From kitchmystic.com
See details


BUTTERNUT SQUASH GRATIN WITH LEEKS, SAGE …
butternut-squash-gratin-with-leeks-sage image
Web Nov 17, 2020 2 lb butternut squash, peeled, sliced to 1/8 inch disks. 2 tablespoons olive oil or butter 2 medium leeks, thinly sliced 4 garlic cloves, rough chopped 15 sage …
From feastingathome.com
See details


BUTTERNUT SQUASH CASSEROLE WITH LEEKS, PROSCIUTTO AND THYME
Web Aug 2, 2021 Preheat the oven to 400° and butter a 9-by-13-inch baking ceramic baking dish. In a large bowl, toss the butternut squash with 1 tablespoon of the olive oil and …
From foodandwine.com
See details


STEAMED MUSSELS WITH CURRY, LEEKS AND SAFFRON RECIPE - DELICIOUS.
Web Method. Put the saffron strands into a small bowl and add 1 tbsp hot water. Set aside. Meanwhile melt the butter in a medium-size pan. Add the leek and garlic, cover, then …
From deliciousmagazine.co.uk
See details


CURRIED MUSSEL AND BUTTERNUT SQUASH SOUP - PEI MUSSELS - ATLANTIC …
Web Melt the butter in a medium sauce-pan. Add the shallots and leek and cook over moderate heat, stirring occasionally, until softened, 3-4 minutes. Stir in the curry powder and cook …
From atlanticaquafarms.com
See details


MUSSELS WITH LEEKS, CIDER AND CLOTTED CREAM RECIPE
Web 2. Melt the butter in a very large pan with a lid over a medium heat, add the shallot, leek and garlic and cook for 5 minutes. 3. Pour in the cider, bring to the boil, then add the …
From greatbritishchefs.com
See details


CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS | PUNCHFORK
Web 4 pounds mussels, scrubbed and debearded; 2 cups cubed peeled butternut squash (about 8 ounces); 2 leeks (white and light green parts only), halved, thickly sliced and …
From punchfork.com
See details


CURRIED COCONUT MUSSELS RECIPE | MYRECIPES
Web Stir in curry paste; cook 30 seconds, stirring constantly. Add coconut milk, wine, sugar, and salt; bring to a boil. Cook 2 minutes. Stir in mussels; cover and cook 5 minutes or until …
From myrecipes.com
See details


CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS | RECIPE …
Web Sep 6, 2016 - Get Curried Mussels with Butternut Squash and Leeks Recipe from Food Network. ... Sep 6, 2016 - Get Curried Mussels with Butternut Squash and Leeks …
From pinterest.com
See details


BUTTERNUT SQUASH AND GINGER ROOT AND LEEK RECIPES
Web browse 23 butternut squash, ginger root & leek recipes collected from the top recipe websites in the world. ... Curried Mussels with Butternut Squash and Leeks. …
From supercook.com
See details


CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS RECIPE | EAT YOUR …
Web Save this Curried mussels with butternut squash and leeks recipe and more from Food Network Magazine, October 2016 to your own online collection at EatYourBooks.com ...
From eatyourbooks.com
See details


CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS – RECIPES NETWORK
Web Apr 6, 2019 Step 1. Heat the olive oil in a large Dutch oven over medium heat. Add the squash and leeks and season with 1/4 teaspoon salt; cook, stirring occasionally, until …
From recipenet.org
See details


MUSSELS WITH LEEKS, GARLIC, TOMATO AND WINE - VENTURISTS
Web Sep 5, 2021 Add the butter and olive oil to a large sauce pan over medium heat. W. When the butter is melted, add the leeks and cook for 5 minutes. Add the garlic and continue to …
From venturists.net
See details


CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS | RECIPE | FOOD …
Web Oct 14, 2016 - Get Curried Mussels with Butternut Squash and Leeks Recipe from Food Network. ... Oct 14, 2016 - Get Curried Mussels with Butternut Squash and Leeks …
From pinterest.com
See details


Related Search