Best Mussels With Vietnamese Dressing Recipes

ASIAN-STYLE MUSSELS

Asian-Style Mussels image

Provided by Food Network Kitchen

Time 23m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon peanut oil
3 medium shallots, thinly sliced
2 tablespoons sliced peeled fresh ginger
4 cloves garlic, smashed
1 stalk fresh lemongrass, sliced and smashed
1 serrano or Thai bird chili, minced with seeds
1/2 cup water
2 tablespoons Southeast Asian fish sauce
1 tablespoon light brown sugar
4 dozen large mussels (about 2 1/2 pounds), rinsed and beard removed
1/4 cup freshly squeezed lime juice (about 2 limes), plus wedges for garnish
3 tablespoons fresh cilantro leaves
3 tablespoons fresh mint leaves

Steps:

Heat the oil a large skillet, with a lid, over medium heat. Add the shallots, ginger, garlic, lemongrass, and chili, and stir-fry until golden and aromatic, about 3 minutes. Add the water, fish sauce, and sugar, stir and bring to a simmer. Add the mussels, cover and steam until they open and plump slightly, about 5 minutes.
Discard any mussels that do not open. Stir in the lime juice, cilantro, and mint leaves. Divide the mussels and broth evenly among the bowls. Serve.

KETTLE-SEARED GARLIC-PEPPER MUSSELS

Kettle-Seared Garlic-Pepper Mussels image

This Vietnamese-style dish infuses fresh mussels with intense flavors of garlic, pepper, and fish sauce. A cast-iron pot, the ideal cooking vessel, gets very hot, cooking the mussels quickly and heightening the flavors of the seasonings. You can also use a wok or Dutch oven.

Provided by Chuck Williams

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil
6 cloves garlic, chopped
2 shallots, thinly sliced
1/2 teaspoon coarse sea salt
2 lb (1 kg) mussels, scrubbed and debearded
2 tablespoons each sugar and Asian fish sauce
Coarsely ground pepper
1 red jalapeño chile, seeded and finely diced
Fresh cilantro (fresh coriander) sprigs for garnish

Steps:

Warm a 3-qt (3-l) cast-iron kettle over medium-high heat. When hot, add the oil, garlic, shallots, and salt and sauté until golden brown, about 1 minute. Raise the heat to high, add the mussels, and toss to coat with the oil. Add the sugar, fish sauce, and 1 teaspoon pepper and stir to combine.
Reduce the heat to medium-high, cover, and cook until the mussels open, 3-5 minutes. Discard any that failed to open. The sauce should be the consistency of a light syrup. If the sauce is too thin, using a slotted spoon, transfer the mussels to a plate. Raise the heat to high and cook the sauce, stirring frequently, until reduced, 3-5 minutes. Return the mussels to the kettle and toss to coat.
Garnish the mussels with the chile and cilantro sprigs and serve right away.
For a more formal supper, set out a small seafood fork at each place setting. At a more casual meal, your guests can also use an empty mussel shell as a pair of pincers to pick the meats from the shells. Show diners this trick at the table. Set out a large bowl for the empty shells.

SPICY GREEN MUSSELS

Spicy Green Mussels image

Provided by David Tanis

Categories dinner, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 bunches cilantro, leaves and tender stems, coarsely chopped, about 2 cups
1 2-inch piece fresh ginger, peeled and thickly sliced
2 garlic cloves
1 or 2 serrano chiles, split lengthwise
1/2 cup grated unsweetened coconut, fresh, dried or frozen
1 teaspoon Vietnamese fish sauce
1/2 teaspoon salt
2 teaspoons brown sugar
1 4-inch stick fresh lemon grass, sliced 1/4-inch thick
4 pounds mussels
2 tablespoons unsalted butter
1 cup chicken broth, vegetable broth or water
3 or 4 scallions, thinly sliced
Lime wedges

Steps:

To make a green curry paste, put cilantro, ginger, garlic, chiles, coconut, fish sauce, salt, sugar and lemon grass in a blender or food processor. Blend to a coarse paste, adding a little ice water if necessary.
Rinse the mussels under cold water and remove the beards. Discard any mussels with broken shells, as well as any that are not tightly closed.
Melt the butter in a heavy-bottomed soup pot over a medium-high flame. Add the mussels and stir well to coat. Raise the heat to high, add the broth or water, and put on the lid. Cook for 2 minutes.
Add 1/2 cup of the green curry paste, stir well, and continue cooking for 4 to 5 minutes, until all of the mussels have opened. Sprinkle with the scallions.
Bring the pot to the table and serve in wide soup bowls, ladling some of the broth over the mussels, along with a squeeze of lime juice. Pass the remaining green curry paste separately, if desired.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 12 grams, Sodium 1519 milligrams, Sugar 4 grams, TransFat 0 grams

MUSSELS WITH VIETNAMESE DRESSING

Mussels With Vietnamese Dressing image

This recipes is from the ReadysteadyCook website. I have made this as part of a seafood buffet. The quantities can be easily increased.

Provided by Coasty

Categories Mussels

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 brown onion, sliced
1 carrot, peeled & sliced
2 garlic cloves, sliced
500 g mussels, scrubbed & bearded
1/3 cup white wine
1/2 lemongrass, stalk very finely chopped
2 cm piece ginger, peeled, cut into matchsticks
1 teaspoon lime zest
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon fish sauce
1/2 long green chili, finely chopped
1 garlic clove, crushed

Steps:

Heat oil in a large saucepan over medium heat, add onion, carrot and garlic and cook for 2 minutes or until soft.
Add mussels and wine, cover and cook for 5 minutes or until mussels have all opened.
Drain mussels, discarding any unopened ones. Split mussels open.
For the dressing, place all ingredients in a small bowl and stir to combine.
Place mussels in shells on a serving plate, top with a little of the dressing and serve with remaining dressing.