Best Steamed Mussels With Coconut Milk And Thai Chiles Recipes

STEAMED MUSSELS WITH COCONUT MILK AND THAI CHILES

Steps:

• In a food processor, combine the garlic, chiles, ginger, cilantro, lime zest and olive oil and process to a paste; transfer to a large bowl. Whisk in the coconut milk and lime juice and season with salt.
• In a large soup pot, bring the lager to a boil over high heat. Boil until reduced to 1/2 cup, about 7 minutes. Add the mussels, cover and cook, shaking the pot a few times, until the mussels just begin to open, about 4 minutes.
• Uncover the mussels and stir in the coconut milk mixture. Cover and cook, shaking the pot a few times, until all of the mussels open, about 8 minutes. Spoon the mussels and broth into bowls and serve.
• Note: Beer: Since this Thai-influenced recipe calls for lager, a Thai lager would be a natural accompaniment. Consider the hoppy Singha lager from Boon Rawd Brewery, which has been making beer in Thailand for 72 years.

THAI STEAMED MUSSELS

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.

SPICY THAI STEAMED MUSSELS

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.

MUSSELS STEAMED IN COCONUT MILK, LIME AND CILANTRO

Steps:

• Put the onion, garlic, chili peppers, coconut milk, fish sauce, lime juice and cilantro into a large saucepan. Bring to the boil and cook for about 8 minutes or until the onions are cooked.
• Check that all the mussels are tightly closed. If one is open, tap it - if it closes it's good, but if any stay open, throw those ones out.
• When the onions are cooked in the saucepan, throw in all the good mussels, put the lid on and cook until the mussels are widely open.
• Serve the mussels in their shells with the broth and some garlic bread.

THAI STEAMED MUSSELS

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.

THAI STEAMED MUSSELS IN COCONUT MILK

Steps:

• Scrub the mussels in cold water. Scrape off any barnacles with a knife, then pull out and discard the fibrous beard visible between the hinge on any of the shells. Discard any mussels that are not tightly closed, or which fail to close when tapped sharply.
• Heat a large wok or pan over high heat and then add the oil. Stir in the garlic, ginger, chillies, and spring onions and stir fry for 30 seconds.
• Grate the rind of the limes into the ginger mixture, then squeeze both fruit and add the juice to the wok with the coconut milk, soy sauce, and sugar. Stir to mix.
• Bring the mixture to a boil, then add the mussels. Return the pan to a boil, cover and cook briskly for 5-6 minutes, or until all the mussels have opened. Discard any unopened mussels.
• Remove the wok from the heat and stir in the chopped cilantro. Season the mussels well with salt and pepper. Ladle into warmed bowls and serve immediately.