Mussels In A Creamy Coconut Sauce Recipes

MUSSELS WITH COCONUT-CURRY SAUCE

Steps:

• In large stockpot, saute shallots and ginger for 5 minutes.
• Add curry, saute 2 minutes.
• Add wine, simmer 4 minutes.
• Add clam juice, lime zest, and juice, simmer 4 minutes.
• Add coconut milk, and simmer for 4 minutes.
• Add mussels, cover pot, and steam 4 minutes, or until all or most mussels are open.
• With slotted spoon, remove mussels and place into 4 bowls.
• Discard any mussels that did not open.
• Add cilantro to broth, cook for 30 seconds, then spoon over mussels into bowls.
• Serve.

IVAR'S MUSSELS IN COCONUT CURRY SAUCE

Steps:

• Sauce:
• In a 2-quart saucepan, combine marinade, curry paste, brown sugar, coconut milk, white wine, and 1 tablespoon garlic. Bring to a boil, and then reduce heat to medium and simmer for 20 minutes, or until sauce thickens and is reduced by half. Remove from heat.
• Mussels:
• Heat the butter in a large saute pan over medium-high heat. Add mussels and the remaining garlic. Add 1/2 cup of sauce to mussels. Let simmer until mussels start to open, about 3 to 5 minutes. Transfer to a shallow serving bowl and ladle over remaining sauce. Garnish with green onions.

MUSSELS WITH COCONUT CURRY SAUCE

Steps:

• Melt butter in heavy large pot over medium heat. Add shallots and curry powder; stir until fragrant, about 1 minute. Add coconut milk, wine, lemon juice and bay leaves; simmer 10 minutes. Add mussels. Increase heat, cover and boil until mussels open, about 6 minutes. Using tongs, place mussels in 4 bowls (discard any mussels that do not open). Boil sauce until slightly thickened, stirring occasionally, about 2 minutes. Season with salt and pepper; discard bay leaves. Spoon sauce over mussels. Sprinkle with parsley.

MUSSELS IN GREEN CURRY SAUCE

Steps:

• Remove any hairy beards from the mussels. Discard any mussels that are open and don't close after being tapped. Add the mussels to a medium bowl and cover with cold water; stir with your hand to remove any sand. Drain and set aside.
• Preheat the broiler. Place the baguette slices on a baking sheet and broil until golden brown, 2 to 3 minutes.
• Meanwhile, heat the coconut oil in a large pot or Dutch oven over medium-high heat. Stir in the ginger, cilantro stems and the white parts of the bok choy. Cook until slightly softened, 3 to 5 minutes. Add the curry paste and lime zest. Stir to coat the vegetables, about 2 minutes. Add the coconut milk, fish sauce, sugar and 1/2 cup water. Bring to a simmer and add the mussels. Cover and cook until the mussels open, 5 to 7 minutes (discard any unopened mussels). Uncover and reduce the heat to low. Add the green parts of the bok choy and half of the cilantro leaves. Toss to wilt slightly.
• Divide the mussels and sauce among shallow bowls and top with the remaining cilantro leaves. Serve with lime wedges and the toasted baguette slices.

MUSSELS IN CURRY CREAM SAUCE

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.

MUSSELS IN CREAM SAUCE

Steps:

• Melt butter in heavy large pot over medium heat. Add leek; sauté 3 minutes. Add mussels and wine. Cover and simmer until mussels open, about 4 minutes (discard any that do not open). Using slotted spoon, transfer mussels to 2 bowls.
• Stir cream and 2 tablespoons parsley into liquid in pot. Simmer uncovered 3 minutes. Season sauce with salt and pepper. Pour sauce over mussels. Sprinkle with 2 tablespoons parsley.

CURRY-COCONUT MUSSELS

Steps:

• Cook onion, garlic, and ginger in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring frequently, until onion is softened. Stir in wine, juices, curry powder, thyme, saffron, bay leaf, coconut milk, tomato, and sambal oelek, then simmer, uncovered, stirring occasionally, until reduced slightly, about 15 minutes.
• Add cilantro and mussels and cook, covered, over high heat just until mussels open, 3 to 4 minutes (discard any unopened mussels), then season with salt. Serve immediately.

MUSSELS IN A CREAMY COCONUT SAUCE

Steps:

• Scrub the mussels well with a brush, discarding those that remain open even after they are tapped. Pull off any stringy beards.
• Put the oil in a large pot and set over medium-high heat. When hot, put in the mustard seeds. As soon as the mustard seeds start to pop, a matter of seconds, put in the onions and turn the heat down to medium. Stir and cook 4-5 minutes or until the onions have softened. Add the ginger and garlic. Stir for a minute. Now add the coconut milk, 1 cup water, the cumin, cayenne, salt, curry leaves, cilantro, green chilies, and lemon juice. Stir and bring to a simmer. Simmer gently, uncovered, stirring now and then, for 5 minutes. (This much can be done ahead of time.) Add all the mussels and bring to a boil on medium-high heat. Cover and cook rapidly for 5 minutes or until all the mussels have opened (discard any that stay closed).