Time 30m Yield 6 Number Of Ingredients 9 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.
Time 20m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Whisk together all but the mussels. Arrange mussels on a barbecue, close lid and cook 5 minutes or until mussels open. Transfer to a platter. Drizzle with the sauce.
Time 25m Yield 1 servings Number Of Ingredients 12 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.
Time 30m Yield 6 serving(s) Number Of Ingredients 9 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.
Time 1h Yield 4 servings Number Of Ingredients 17 Steps:
In a large (6-quart) pot over medium-low heat, combine mint, cilantro, basil, lemon grass, shallots, garlic, curry paste and tom yum. Stir until herb leaves wilt, about 5 minutes. Add sake, lemon juice and stock. Bring to a boil, then reduce heat to low. Simmer for 30 minutes, stirring occasionally. Strain broth into another large pot. Add mussels, tomato and lime leaf. Cover, and place over high heat. Cook until mussels open, about 5 minutes. Transfer to serving bowls, and garnish with chopped cilantro, basil and mint. Serve immediately.
Yield Makes 6 servings Number Of Ingredients 10 Steps:
Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3 cup. In an 8-quart kettle boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat, stirring, 2 minutes. Add mussels, tossing to combine. Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.) Chop cilantro and toss with mussels. Serve mussels with lime wedges.
More about “thai steamed mussels recipes”
Yield makes 4 servings Number Of Ingredients 6 Steps:
Put the oil in a saucepan large enough to hold all the mussels and turn the heat to medium. A minute later, add the scallion, ginger, and garlic and cook, stirring occasionally, for about 1 minute. Add the mussels, turn the heat to high, and cover the pot. Cook, shaking the pot occasionally, until they all (or nearly all) open, about 10 minutes. Turn off the heat. Scoop the mussels into a serving bowl. Add the soy sauce to the liquid, then pass it through a fine strainer (or a coarse one lined with cheesecloth). Pour the liquid over the mussels and serve. Variations Curried Steamed Mussels: Substitute butter for the oil. Substitute shallot for the scallion and omit the ginger and garlic. When the shallot is soft, sprinkle with 1 teaspoon curry powder and cook, stirring, for another 30 seconds. Cook and finish as directed, substituting the juice of 1 lime for the soy sauce. Thai Steamed Mussels: Use peanut oil. Add 1 lemongrass stalk, roughly chopped; 1 small dried hot red chile; and 2 lime leaves to the scallion, ginger, and garlic. Substitute nam pla (fish sauce) for the soy sauce. Steamed Clams with Soy: Most mussel recipes will work for steamers, which are also known as soft-shell clams. But steamers must be rinsed after shucking to remove all traces of sand, and you don’t want to dilute these delicious broths by dipping clams into them one after the other. The solution is to substitute littlenecks-small hardshell clams, the kind served on the half shell and used for pasta with clam sauce-for the mussels. These contain no sand at all, but because their shells are heavier, use 1 1/2 to 2 pounds of littlenecks to replace each pound of mussels. Proceed exactly as directed. Mussels Every year, we see more and more cultivated mussels, most often from Prince Edward Island, which is fast becoming the mussel farming capital of North America. These are easy to clean (almost clean enough to eat without washing, but still worth a quick going over), with very few rejects and plump meat. Wild mussels are far tastier but harder to clean. When cleaning mussels, discard any with broken shells. If the mussels have beards-the hairy vegetative growth that is attached to the shell-trim them off. Those mussels that remain closed after the majority have been steamed open can be pried open with a knife (a butter knife works fine) at the table.
