## Discover the Exquisite Flavors of Coconut Curry with Mussels and Clams: A Culinary Journey Across Two Delectable Recipes
Embrace the culinary delights of seafood and Southeast Asian flavors with our two tantalizing recipes for coconut curry with mussels and clams. These dishes promise an explosion of taste, combining the richness of coconut milk with the aromatic warmth of curry spices. Dive into a symphony of flavors as the succulent mussels and clams mingle with the creamy coconut sauce, creating a harmonious balance of sweet, savory, and spicy notes. Embark on a culinary journey that will transport your taste buds to the vibrant streets of Southeast Asia.
**Recipe 1: Classic Coconut Curry with Mussels and Clams:**
Immerse yourself in the traditional flavors of Southeast Asia with this classic coconut curry dish. Fresh mussels and clams are bathed in a fragrant broth of coconut milk, curry paste, and an array of aromatic spices. The result is a harmonious blend of flavors that dance on your palate, leaving you craving more.
**Recipe 2: Spicy Coconut Curry with Mussels and Clams:**
If you crave a dish that packs a punch, this spicy coconut curry is sure to satisfy. Amp up the heat with the addition of chili peppers and a touch of cayenne pepper. The vibrant red curry paste adds an extra layer of depth and complexity, creating a dish that is both fiery and flavorful. Brace yourself for a culinary adventure that will leave your taste buds tingling.
These two coconut curry recipes offer a delightful twist on traditional seafood dishes. Whether you prefer the classic flavors of the original recipe or the fiery kick of the spicy version, you're in for a culinary treat. So gather your ingredients, prepare your taste buds, and let's embark on this delicious journey together.
COCONUT-CURRY MUSSELS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 12
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
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
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.
COCONUT-CURRY MUSSELS
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
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
FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH
The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.
Provided by David Tanis
Categories quick, seafood, soups and stews, appetizer, main course
Time 30m
Yield 2 main course or 4 appetizer servings
Number Of Ingredients 16
Steps:
- Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
- Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
- Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
- Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.
Tips:
- Choose fresh seafood: Mussels and clams should be alive and have tightly closed shells. If any shells are open, tap them gently. If they don't close, discard them.
- Clean the seafood properly: Scrub the mussels and clams thoroughly under cold running water. Remove any barnacles or seaweed. For mussels, use a knife to remove the "beard" (a bunch of fibers) protruding from the shell.
- Use a large pot: This recipe makes a lot of curry, so be sure to use a large pot that can hold at least 12 cups of liquid.
- Don't overcrowd the pot: When adding the mussels and clams, don't overcrowd the pot. Otherwise, they won't cook evenly.
- Cook the seafood until it's tender: The mussels and clams are done cooking when their shells open. Don't overcook them, or they will become tough.
- Serve immediately: Coconut curry with mussels and clams is best served immediately, while the seafood is still hot and tender.
Conclusion:
Coconut curry with mussels and clams is a delicious and easy-to-make seafood dish. It's perfect for a quick weeknight meal or a special occasion dinner. The combination of creamy coconut milk, flavorful curry paste, and tender seafood is sure to please everyone at the table.
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