Best Curry Coconut Mussels Recipes

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

COCONUT-CURRY MUSSELS



Coconut-Curry Mussels image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

2 stalks lemongrass
4 tablespoons vegetable oil
2 medium red onions, thinly sliced
6 cloves garlic, thinly sliced
6 tablespoons chopped peeled ginger
1/4 cup green curry paste
2 15-ounce cans coconut milk
4 tablespoons fish sauce
6 pounds mussels, scrubbed and debearded
4 limes, halved
1 cup chopped fresh cilantro
Crusty bread, for serving (optional)

Steps:

  • Trim the lemongrass, leaving 6 inches at the root end; discard the tops. Smash the stalks with the flat side of a knife and cut into 1-inch pieces.
  • Heat 2 tablespoons vegetable oil in each of 2 large pots over medium-high heat. Add 1 sliced onion to each and cook, stirring, until soft, about 5 minutes. Add half each of the garlic, lemongrass, ginger and curry paste to each pot and cook, stirring, until golden, about 2 minutes.
  • Add 1 can coconut milk, 2 tablespoons fish sauce and 1/4 cup water to each pot and bring to a simmer. Divide the mussels between the pots; cover and cook, stirring occasionally, until the mussels open, about 8 minutes. (Discard any that do not open.) Add the juice of 2 limes to each pot, then add the lime halves. Stir 1/2 cup cilantro into each. Serve with bread, if desired.

MUSSELS WITH COCONUT CURRY SAUCE



Mussels with Coconut Curry Sauce image

Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.

Categories     Wine     Shellfish     Appetizer     Coconut     Seafood     Mussel     Curry     White Wine     Fall     Bon Appétit

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
1/4 cup chopped shallots
2 tablespoons Madras curry powder
1 14-ounce can unsweetened coconut milk
1 1/2 cups dry white wine
3 tablespoons fresh lemon juice
2 small bay leaves
2 pounds black mussels, scrubbed, debearded
Chopped fresh parsley

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 WITH COCONUT-CURRY SAUCE



Mussels With Coconut-curry Sauce image

I found this recipe while digging through some cookbooks I had laying around. Made it and it is fantastic!!! Serve with crusty bread and you've got yourself a meal.

Provided by C in PA

Categories     Mussels

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon oil
1/2 cup shallot, chopped
1 tablespoon fresh ginger, plus
1 teaspoon fresh ginger, diced
1 tablespoon curry
1/2 cup white wine
1 cup clam juice
2 inches lime peel, chopped
1 lime, juice of
3/4 cup coconut milk
4 lbs fresh mussels, cleaned and debearded
1/2 cup cilantro, roughly chopped

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.

SPICY COCONUT CURRY MUSSELS



Spicy Coconut Curry Mussels image

I love Mussels!!! One evening after being tired of the same ol' French steamed Mussel Recipe. I came up with an inexpensive and delicious alternative. Red Curry Paste can be used however if your pinching for pennies like I sometimes am, It's just best to have your cabinets full of spices that are ready to go when you are. I used...

Provided by Nicky Ayala

Categories     Seafood

Number Of Ingredients 9

2 lb mussels
1 Tbsp vegetable oil
1 small onion
2 clove garlic
1 thai chili finely chopped
2 Tbsp curry powder
1/2 c chicken or fish stock
1 can(s) coconut milk
1/2 c white wine

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.

COCONUT-CURRY MUSSELS



Coconut-Curry Mussels image

Serve these spicy, brothy mussels with rice for a quick, satisfying weeknight meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 8

1 tablespoon unsalted butter
2 garlic cloves, minced
2 tablespoons minced peeled fresh ginger (from a 1 1/2-inch piece)
1 can (13 1/2 ounces) unsweetened coconut milk
3 tablespoons green or yellow Thai curry paste
3 pounds mussels, rinsed and scrubbed
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro

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.

Nutrition Facts : Calories 483 g, Fat 24 g, Fiber 1 g, Protein 45 g

CURRY-COCONUT MUSSELS BABALU'S



Curry-Coconut Mussels Babalu's image

Categories     Tomato     Coconut     Mussel     Curry     Saffron     Gourmet

Yield Makes 2 servings

Number Of Ingredients 17

1/2 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
2 tablespoons vegetable oil
1/2 cup dry white wine
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1 teaspoon curry powder
1 teaspoon chopped fresh thyme
3/4 teaspoon lightly crumbled saffron threads
1 bay leaf (not California)
1 (14-oz) can unsweetened coconut milk
1 tomato, peeled, seeded, and chopped
1/2 tablespoon sambal oelek (chile paste)
2 tablespoons chopped fresh cilantro
2 lb mussels (preferably cultivated), well scrubbed
Accompaniment: lime wedges

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.

STEAMED MUSSELS IN COCONUT CURRY SAUCE



Steamed Mussels in Coconut Curry Sauce image

Make and share this Steamed Mussels in Coconut Curry Sauce recipe from Food.com.

Provided by Dawn B.

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

2 1/2 lbs mussels
2 tablespoons unsalted butter
1 tablespoon olive oil
1 sweet onion, diced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons red curry paste
1 (14 ounce) can full-fat coconut milk (lite version is fine too, just won't be as rich)
1/4 cup low sodium chicken broth (or seafood)
2 green onions, sliced
French baguettes (or fries!) or bread, for serving (or fries!)

Steps:

  • Keep the mussels refrigerated until you're ready to use. Once ready, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and remove the string (or "beard") by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water.
  • Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it's melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Stir in the curry paste and continue to stir until it's distributed throughout the entire pan of onions. Cook for 5 more minutes. Stir in the coconut milk and stock, stirring until it's smooth. Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5 to 6 minutes. Garnish with the sliced green onions. Stir the mussels well so the broth makes it into the shells. Serve immediately with baguettes or thin fries.

Nutrition Facts : Calories 1078.1, Fat 73.6, SaturatedFat 48.3, Cholesterol 189.7, Sodium 1958.1, Carbohydrate 34.3, Fiber 1.5, Sugar 2.8, Protein 73.5

COCONUT CURRY WITH MUSSELS AND CLAMS



Coconut Curry with Mussels and Clams image

Green curry and shellfish are a classic combination. With ginger and green curry paste, this fragrant curry evokes the flavors of Thailand. This light one-pot dish comes together in just 30 minutes.

Provided by Food Network

Categories     appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 14

1 tablespoon oil canola
1 stalk lemongrass, outer layer removed, tender inner core finely chopped, optional
1-inch piece fresh ginger, peeled and finely chopped
2 cloves garlic, finely chopped
2 tablespoons green curry paste
2 tablespoons fish sauce
2 teaspoons coconut sugar or brown sugar
One 14-ounce can coconut milk
1 pound fresh clams, scrubbed
1 pound fresh mussels, scrubbed
1/2 cup Thai basil leaves or sweet basil leaves
1/2 cup cilantro leaves
3 tablespoons fresh lime juice
Crusty bread, for serving

Steps:

  • Heat the oil in a medium Dutch oven over medium-high heat. Add the lemongrass if using, ginger and garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry paste, fish sauce and sugar and cook, stirring, until the sugar dissolves, about 2 minutes.
  • Add the coconut milk and bring to simmer. Add the clams and mussels and reduce the heat, cover and simmer until the shells open, 5 to 7 minutes. Discard any unopened shells.
  • Stir in the basil, cilantro and lime juice. Divide the mussels and clams between two bowls, spoon the broth over them and serve with crusty bread.

IVAR'S MUSSELS IN COCONUT CURRY SAUCE



Ivar's Mussels in Coconut Curry Sauce image

Provided by Food Network

Time 45m

Yield 2 servings

Number Of Ingredients 9

1 pound fresh or frozen mussels, rinsed, de-bearded and drained
1/8 cup chopped green onions
3 tablespoons Thai Ginger Marinade
1 tablespoon red or green curry paste
2 tablespoons brown sugar
1 can (13.5 ounces) coconut milk (shake before using)
1/2 cup white wine
2 tablespoons chopped garlic
3 tablespoons butter

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.

CURRY-COCONUT MUSSELS



Curry-Coconut Mussels image

Babalu's in St. Louis, Missouri, specializes in Caribbean-influenced food. This is one of their great recipes.

Provided by evelynathens

Categories     Mussels

Time 1h

Yield 2 serving(s)

Number Of Ingredients 17

1/2 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
2 tablespoons vegetable oil
1/2 cup dry white wine
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1 teaspoon curry powder
1 teaspoon chopped fresh thyme
3/4 teaspoon lightly crumbled saffron thread
1 bay leaf (not California)
1 (14 ounce) can unsweetened coconut milk
1 tomatoes, peeled, seeded, and chopped
1/2 tablespoon sambal oelek (chile paste)
2 tablespoons chopped fresh cilantro
2 lbs mussels, well scrubbed (preferably cultivated)
lime wedge

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.

Nutrition Facts : Calories 1033.9, Fat 68.2, SaturatedFat 42.7, Cholesterol 127.3, Sodium 1338, Carbohydrate 40.5, Fiber 2, Sugar 9.2, Protein 60.2

COCONUT CURRY MUSSELS



COCONUT CURRY MUSSELS image

Categories     Shellfish

Yield 2 people

Number Of Ingredients 12

2 tbsp green/red curry paste
1 can coconut milk
1-2 limes, juiced
2 cloves garlic, sliced
1 inch chunk ginger, sliced
1/4 large red onion, sliced
1 bag mussels
2 stalked lemongrass, cut lengthwise and into 3-4 pieces
canola/veg/peanut oil
brown sugar, 1 tbsp
fish sauce, 1 tbsp
bunch of basil, torn up

Steps:

  • heat oil in a pan on med-low heat, add onion and cook until soft, 5 min add curry paste and let cook for a 1 minute add garlic, lemongrass, ginger and let cook for 2-3 minutes. add coconut milk, fish sauce, lime juice, basil and brown sugar. add some water if you need more liquid. bring to boil and turn down to simmer. let it cook down for 5 minutes. add more lime juice if needed. turn heat up, add mussels and cover. cook until they are opened, about 6-8 minutes, mixing them once or twice so they all cook and get some liquid. serve over rice

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #occasion     #for-1-or-2     #fruit     #seafood     #easy     #dinner-party     #nuts     #mussels     #coconut     #shellfish     #number-of-servings     #3-steps-or-less

Related Topics