Spicy Coconut Curry Mussels Recipes

COCONUT CURRY MUSSELS

Steps:

• In a medium saucepan over medium-high heat heat, whisk together the marinade, curry paste, brown sugar, coconut milk, white wine, and 1 tablespoon of the garlic. Bring to a boil, lower the heat, and simmer until sauce thickens and is reduced by half, about 20 minutes. Remove from heat and set aside, keeping warm.
• Heat the butter in a large saute pan over medium-high heat. Add mussels and the remaining 1 tablespoon garlic and stir well to coat the mussels. Add the reserved sauce to mussels, cover and let simmer until mussels start to open, about 3 to 5 minutes. Transfer to a shallow bowl, discarding any unopened mussels.
• *If mussels are not available substitute with 12 ounce bag of raw large count shrimp

SPICY COCONUT MUSSELS WITH LEMONGRASS

Steps:

• Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
• As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.

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.

COCONUT-CURRY MUSSELS

Steps:

• In a large pot with a lid, melt butter over medium-high. Add garlic and ginger and cook until fragrant, 1 minute. Whisk in coconut milk and curry paste and bring to a simmer over high. Add mussels and stir to combine. Cover and reduce heat to medium-high. Cook until mussels open, 5 minutes, stirring once. (Discard unopened mussels). Remove pot from heat and stir in lime juice and cilantro.

SPICY COCONUT MUSSELS

Steps:

• combine the first seven ingredients in a skillet, bring to a boil.
• add mussels, cover, and cook 5 minutes until shells open.
• discard any unopened mussels garnish with basil.

SPICY COCONUT CURRY MUSSELS

Steps:

• 1. Rinse and Scrub Mussels. Debeard and place in bowl until ready to use.
• 2. Heat oil in pan. Add Garlic, onion, Thai chili and curry powder. Cook until fragrant. Add Fish or Chicken Broth and simmer for 5-7 minutes. Add coconut milk, white wine and bring to boil. Simmer for 10 minutes or until wine cooks. Add Mussels and secure with lid. Cook for 6-7 minutes until Mussels have opened, discard any unopened ones after this time. Serve with bread for dipping.
• 3. My recipes are meant to be used as a road map to your cooking success. Please use them to enhance your inner abilities to create what comes out of your kitchen and I will of course help you along the way if needed.