Best 3 Mussels In Ginger And Lemongrass Broth Recipes
Indulge in the symphony of flavors with our curated collection of mussels recipes, where the delicate sweetness of mussels harmonizes with an array of aromatic herbs and spices. Dive into the tantalizing "Mussels in Ginger and Lemongrass Broth", a culinary masterpiece that marries the vibrant flavors of ginger and lemongrass with the briny essence of mussels, creating a fragrant and restorative broth. Embark on a culinary journey to Southeast Asia with our "Thai Coconut Mussels", where the rich and creamy coconut milk embraces tender mussels, infusing them with a symphony of sweet, savory, and spicy notes.
For those who delight in a touch of heat, our "Piquant Mussels with Chorizo and Tomatoes" promises a fiery fiesta. The smoky chorizo adds a delightful depth to the succulent mussels, while the tangy tomatoes lend a refreshing balance. Experience the classic elegance of "Moules Marinière", a timeless French dish where mussels are steamed in a flavorful white wine broth, showcasing the natural brininess of the mussels while enhancing them with a hint of garlic and parsley. And for a taste of rustic simplicity, our "Steamed Mussels with Garlic and White Wine" offers a straightforward yet satisfying culinary experience, where the briny mussels are steamed to perfection, capturing their delicate flavors.
THAI-INSPIRED MUSSELS WITH COCONUT MILK AND LEMONGRASS
A big pot of mussels is ALWAYS a win, win, win to me! There are LOTS of directions you can go in terms of flavor profiles-and to top it off, mussels are cheap and very quick to cook. The spice, acid and creamy coconut milk really bring big flavors to the party that are ALWAYS crowd pleasers. Be sure to have lots of bread to soak up all the delicious broth!
Provided by Anne Burrell
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 16
Steps:
- For the mussels: Preheat a large lidded saucepan or moules (mussels) pot with the vegetable oil over medium-high heat. Add the scallion whites, ginger and garlic. Saute until soft and fragrant, 5 minutes. Add the cilantro stems, lime zest, lime juice, chiles and lemongrass and saute for 1 minute until fragrant. Add the mussels, beer, coconut milk and lime leaves, then cover and allow to steam until the mussels open, 3 to 4 minutes. Remove from heat. Add the fish sauce and stir to combine. Discard any mussels that do not open. Garnish with cilantro leaves.
- For the toasted bread: Preheat a saute pan over medium-high heat with a little vegetable oil. Add the baguette slices and toast on both sides until golden brown, 2 minutes per side. Remove from the pan and rub with the garlic clove. Serve alongside the mussels.
MUSSELS IN CARROT GINGER BROTH
Steps:
- Cook shallots and ginger in oil in a wide 5-quart heavy pot over medium heat, stirring frequently, until softened, about 5 minutes. Add tomatoes and red-pepper flakes and cook, stirring, 1 minute. Pour in carrot juice and boil, uncovered, until liquid is reduced by about half, about 10 minutes.
- Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, transferring as cooked to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Stir in lime juice and sprinkle with cilantro.
SPICY COCONUT MUSSELS WITH LEMONGRASS
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
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
Tips:
- Use fresh mussels: Fresh mussels have a briny, slightly sweet flavor and a tender texture. Avoid mussels that are cracked or have open shells, as these may be spoiled.
- Clean the mussels thoroughly: Mussels can contain sand and grit, so it's important to clean them thoroughly before cooking. Scrub the mussels under cold running water with a stiff brush to remove any dirt or debris. Remove the beards, which are the small, fibrous strands that protrude from the mussels.
- Use a flavorful broth: The broth is an important part of this dish, so make sure to use a flavorful one. A good option is to use a combination of chicken broth and white wine. You can also add other ingredients to the broth, such as ginger, lemongrass, garlic, or shallots.
- Cook the mussels until they open: Mussels are cooked when they open. This usually takes about 5-7 minutes. Do not overcook the mussels, as they will become tough and chewy.
- Serve immediately: Mussels are best served immediately after cooking. They can be served with a dipping sauce, such as a mayonnaise-based sauce or a vinaigrette. You can also serve them with crusty bread or rice.
Conclusion:
Mussels in ginger and lemongrass broth is a delicious and easy-to-make seafood dish. It's perfect for a quick and easy weeknight meal or for a special occasion. The combination of ginger, lemongrass, and white wine creates a flavorful broth that perfectly complements the tender mussels. Serve this dish with a dipping sauce and some crusty bread or rice, and you're sure to have a meal that everyone will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
