Best New Zealand Greenshell Mussels Spicy Thai Style Recipes

Spicy Thai Mussels with Green Papaya image

Provided by Ming Tsai

Time 25m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons canola oil
1 to 2 each, red and green jalapenos, sliced into thin rings
2 tablespoons garlic, chopped
1/2 cup shallots, thinly sliced
1 cup green papaya, julienned
2 tablespoons lemongrass, finely chopped
1 pound mussels cleaned and de-bearded
1 cup red and yellow cherry tomatoes (equal parts), sliced in half
1 1/2 cups white wine
1/4 cup fish sauce
1/4 cup fresh lime juice
2 tablespoons butter
1/2 cup cilantro, leaves only
1/2 cup Thai basil, leaves only
5 scallions, thinly sliced, for garnish

Steps:

In a non-reactive saucepan, coated with the canola oil over medium-high heat, saute the jalapenos, garlic, shallots, green papaya, and lemongrass until the shallots are soft, about three minutes. Add the mussels, tomatoes, wine, fish sauce, lime juice, butter, cilantro, and Thai basil. Allow the mixture to simmer covered, until all the mussels have opened, about 4 to 5 minutes.
Immediately pour the mussels with broth into a large bowl and garnish with the scallion greens. Beverage: Gewurtztraminer

NEW ZEALAND GREENSHELL MUSSELS SPICY THAI STYLE image

Yield 4 people

Number Of Ingredients 13

2 lbs New Zealand Greenshell mussels
1 T oil
3 cloves finely chopped garlic
3 T finely chopped onion
1 T minced ginger
2 T fish sauce
150 ml dry white wine
1 finely sliced red chilli (seeds removed)
3 T sweet chilli sauce
1 cup coarsely chopped fresh basil and mint
1/2 small red pepper, sliced
1/2 small orange pepper, sliced
2 packets Hokkien noodles (soaked for 5 mins in hot water)

Steps:

1. Fry garlic, onion and ginger in oil until golden. 2. Add the fish sauce, wine, and sliced chilli. 3. Add the mussels, cover and simmer for about 5 mins (defrosted) or 8 mins (frozen) 4. Add the chilli sauce, 3/4 cup chopped basil and mint. 5. Add the red and orange pepper and the noodles. 6. Cover and simmer until heated through. 7. Serve and sprinkle over remaining herbs.

Thai-Style New Zealand Green Shell Mussels Recipe image

Provided by á-170456

Number Of Ingredients 14

1 tablespoon peanut oil
1/2 cup very thinly-sliced yellow onions
1 tablespoon thinly-sliced garlic
2 teaspoons minced fresh ginger
2 serrano chile peppers - or to taste seeded, minced
1 cup fish or shrimp stock
2 tablespoons lime juice
2 teaspoons sugar
2 1/2 pounds New Zealand Green Shell Mussels well rinsed in
several changes of water, beards removed, any open mussels discarded
1 cup unsweetened coconut milk
Chopped cilantro leaves
Chopped mint leaves
French bread as accompaniment

Steps:

In a large saute pan or saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Add the garlic, ginger, and chile peppers, and cook, stirring, until fragrant, 1 minute. Add the stock, lime juice and sugar, and stir well. Add the mussels and bring to a boil. Cover and cook, shaking the pan, until the mussels open, about 2 minutes. Add the coconut milk, cilantro and mint, and stir well to combine. Cook until the coconut milk is warmed through, about 1 minute. Remove from the heat and serve in deep bowls. Serve with French bread. This recipe yields 2 to 4 servings.

Spicy Thai Steamed Mussels image

Yield Makes 6 servings

Number Of Ingredients 10

5 pounds mussels (preferably cultivated)
3 limes
a 13 1/2-ounce can unsweetened coconut milk
1/3 cup dry white wine
1 1/2 tablespoons Thai red curry paste
1 1/2 tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon sugar
2 cups fresh cilantro sprigs
Accompaniment: lime wedges

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.