Best Spicy Coconut Mussels Recipes

SPICY COCONUT MUSSELS WITH LEMONGRASS

Spicy Coconut Mussels With Lemongrass image

Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've been farmed (most mussels you find in markets have been). Just give them a good rinse, and they are ready to go. Here the treatment heads in the general direction of Thailand, offering a sauce of coconut milk, lemongrass, garlic and chiles that perfectly frames the sweetness of the meat.

Provided by Melissa Clark

Categories dinner, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12

Ingredients

2 tablespoons coconut or safflower oil
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 stalk lemongrass, trimmed (outer layers removed) and finely chopped
1/2 to 1 small hot chile (like Thai bird, Serrano, Scotch bonnet or jalapeño), seeded and finely chopped
1 cup unsweetened coconut milk
2 pounds fresh mussels, rinsed well
Zest of 1/2 lemon
1 teaspoon lemon juice, or to taste
1/2 teaspoon Asian fish sauce, or to taste
1/2 cup whole cilantro leaves
1 or 2 croissants, split in half.

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.

Nutrition Facts : @context http, Calories 869, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 53 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 27 grams, Sodium 1536 milligrams, Sugar 6 grams

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

Ingredients

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.

SPICY COCONUT MUSSELS

spicy coconut mussels image

Make and share this spicy coconut mussels recipe from Food.com.

Provided by chia2160

Categories One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/2 can coconut milk
1/4 cup peeled sliced ginger
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons curry powder
1 can chicken broth
2 lbs mussels
1/4 cup fresh basil, chiffonaded

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.

Nutrition Facts : Calories 508.8, Fat 12.7, SaturatedFat 2.7, Cholesterol 127.3, Sodium 2212.2, Carbohydrate 34, Fiber 2.3, Sugar 8, Protein 61.5

MUSSELS OR CLAMS STEAMED IN SPICY COCONUT LIME BROTH

MUSSELS OR CLAMS STEAMED IN SPICY COCONUT LIME BROTH image

Yield 4 Servings

Number Of Ingredients 11

Ingredients

1 14-oz. (398-ml) tin unsweetened coconut milk 1
½ cup canned or bottled clam nectar 120 ml
1 cup well-drained, finely diced, canned plum tomatoes 240 ml
1 Tbsp. cilantro leaves 15 ml
2 green onions, thinly sliced 2
1 Tbsp. grated fresh ginger 15 ml
½ tsp. turmeric 2.5 ml
1 jalapeño pepper, finely chopped 1
2 Tbsp. freshly squeezed lime juice 30 ml
1 lime, thinly sliced 1
3 lbs. fresh Manila clams, scrubbed 1.35 kg

Steps:

In a large pot combine all the ingredients except the clams. Bring to a boil and add the clams. Cover and cook until the clams open, shaking the pot occasionally. Ladle the clams and broth into heated bowls and serve.

MUSSELS IN SPICY COCONUT BROTH

Mussels in Spicy Coconut Broth image

Serve with crusty bread and a crisp salad. The prep time is just for cleaning the mussels if they haven't been cleaned when you get them.

Provided by Annacia * @Annacia

Categories Other Soups

Number Of Ingredients 9

Ingredients

1/2 cup(s) light coconut milk
1/4 cup(s) thinly sliced peeled fresh ginger
1 tablespoon(s) sugar, optional
2 tablespoon(s) lemon juice
2 teaspoon(s) red curry powder
1 dash(es) salt
1 - (14.5-ounce) can fat-free, less-sodium chicken broth
2 pound(s) mussels, scrubbed and debearded
1/4 cup(s) chopped fresh basil

Steps:

Combine first 7 ingredients in a Dutch oven, and bring to a boil
Add mussels; cover and cook 5 minutes or until shells open. Remove from heat; discard any unopened shells
Spoon 1 1/2 cups broth mixture into each of 2 soup bowls.
Divide mussels evenly among each soup bowl. Garnish with chopped basil.

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