Best 5 Curry Marinated Mussels On The Half Shell Recipes
Embark on a culinary journey to the seaside with our tantalizing recipe for Curry Marinated Mussels on the Half Shell. Dive into a symphony of flavors as succulent mussels bask in a vibrant marinade of aromatic curry spices, zesty citrus, and herbaceous accents. This delightful appetizer or main course offers a unique and unforgettable dining experience.
In addition to the star of the show, this article also presents a collection of complementary recipes that will elevate your seafood feast. Discover the secrets to creating a refreshing Cucumber and Avocado Salad, perfect for a light and flavorful side dish. Indulge in the richness of Steamed Garlic Butter Lobster, where the delicate sweetness of lobster harmonizes with the savory embrace of garlic and butter.
For a touch of rustic charm, explore the recipe for Grilled Shrimp Skewers. Marinated in a medley of herbs and spices, these succulent shrimp are grilled to perfection, offering a smoky and delectable treat. And to complete your seafood extravaganza, learn the art of crafting a delightful Seafood Chowder, brimming with an abundance of seafood treasures in a creamy and comforting broth.
COCONUT CURRY MUSSELS
Looking for a mussels recipe with Wow factor? This is it. Fresh mussels cooked in and served with a spicy coconut curry broth.
Provided by Garrett McCord
Categories Dinner 1-Pot Quick and Easy Coconut Milk Curry Mussel Seafood Shellfish
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Soak the raw mussels in cold water, then de-beard: Place mussels in a bowl of cold water so the mussels will spit out any sand or mud. Let them sit for 10 minutes. Drain and repeat. Toss any mussels that are open as these are dead. Debeard the mussels, pulling out their byssal threads (aka: their "beards") and place them in a bowl of cold water until ready to use.
Nutrition Facts : Calories 669 kcal, Carbohydrate 33 g, Cholesterol 128 mg, Fiber 3 g, Protein 58 g, SaturatedFat 20 g, Sodium 930 mg, Sugar 2 g, Fat 35 g, ServingSize Serves 4, UnsaturatedFat 0 g
THAI RED CURRY MUSSELS
Provided by Bobby Flay
Categories appetizer
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 10
Steps:
- Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.
MUSSELS ON THE HALF SHELL
I buy "New Zealand Green Lipped Mussels" on the half shell frozen from my supermarket. They are quite reasonable, and cooked this way, I think, very delicious. They make a terrific appetizer. I developed this recipe by taking the one on the box and adding lots of extra flavour.
Provided by Paja9203
Categories Mussels
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thaw the mussels.
- Drain them well, squeezing out extra liquid from the mussels.
- Put them on a cookie sheet.
- In a bowl, combine the breadcrumbs, butter, parsley, garlic, lemon zest, Parmesan cheese, salt, and pepper.
- Squeeze the lemon over the mussels.
- Put the bread crumb mixture equally on the mussels and press down a little.
- Broil for 5 to 6 minutes until the bread crumb mixture is crunchy and brown and the mussles are cooked.
- Serve and enjoy!
MUSSELS IN CURRY CREAM SAUCE
Mussels steamed in a curry cream sauce, an easy and delicious recipe, you'll love it!
Provided by Kerry
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- In a large saucepan, cook shallots and garlic in simmering wine until translucent.
- Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
- Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 10.7 g, Cholesterol 127.6 mg, Fat 35.5 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 22 g, Sodium 172.3 mg, Sugar 2.2 g
CURRIED MUSSELS
This is a spicy curried dish that my English husband loves! Great as an appetizer or as a main dish. For less spicy/hot, reduce ginger and/or curry paste. Serve with your favorite crusty bread for dipping.
Provided by Soundergirl25
Categories Seafood Shellfish Mussels
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat coconut oil in a pan over medium-high heat. Saute onion in the hot oil until softened, 4 to 5 minutes. Add ginger, green curry paste, lemon zest, and garlic. Stir in coconut milk, fish sauce, water, and lime juice. Bring to a vigorous simmer.
- Place mussels in a steamer above simmering sauce; cook until mussels open, 4 to 5 minutes. Remove mussels from heat and place into a large serving bowl.
- Place cilantro into the sauce mixture and cook just until it turns bright green, 30 to 60 seconds. Pour sauce over mussels and serve.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 16 g, Cholesterol 74.3 mg, Fat 21.4 g, Fiber 1.5 g, Protein 33.3 g, SaturatedFat 14.7 g, Sodium 869.4 mg, Sugar 1.4 g
Tips:
- Choose fresh mussels: Mussels should be tightly closed and have a briny smell. Discard any mussels that are open or have a foul odor.
- Clean the mussels thoroughly: Use a stiff brush to scrub the mussels under cold water. Remove any barnacles or other debris.
- Use a flavorful marinade: The marinade is what gives the mussels their flavor, so make sure to use a flavorful combination of ingredients. The recipe in the article uses a curry-based marinade, but you can also use other flavors, such as garlic, ginger, or lemongrass.
- Don't overcook the mussels: Mussels cook quickly, so be careful not to overcook them. Overcooked mussels will become tough and chewy.
- Serve the mussels immediately: Mussels are best served immediately after they are cooked. You can serve them on the half-shell or removed from the shell.
Conclusion:
Curry marinated mussels on the half-shell are a delicious and easy-to-make appetizer or main course. The mussels are tender and flavorful, and the curry marinade adds a unique and exotic flavor. This dish is sure to impress your guests and is perfect for any occasion.
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