Best 6 Steamed Mussels In Coconut Milk Recipes

STEAMED MUSSELS IN COCONUT MILK

Steps:

• Heat the oil in a large Dutch oven. Add the onions and fry over medium-high heat until the edges turn light brown. Next add the ginger and continue frying for 1 minute, stirring constantly. Put in the ground masala and stir for another 1 to 2 minutes.
• Add the salt, coconut milk, and 1 cup water and bring to a boil. Now put in the mussels, spooning some of the sauce over them. Cover and steam 7 minutes or until all the shells open. Remove from the heat. Discard any shells that aren't open.
• Sprinkle with the lemon juice and cilantro and stir gently. Spoon the mussels into individual bowls along with some of the sauce. Serve immediately.

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 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.

STEAMED MUSSELS WITH CHIPOLTES AND COCONUT MILK

Steps:

• Heat oil in heavy large pot over medium heat. Add onion, carrot and celery and sauté until onion is tender, about 10 minutes. Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes. Stir in mint, cilantro and chilies. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mussels and broth to large bowl and serve.

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.

STEAMED MUSSELS WITH CHIPOTLES AND COCONUT MILK

Steps:

• Heat oil in heavy large pot over medium heat.
• Add onion, carrot and celery and saute until onion is tender, about 10 minutes.
• Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes.
• Stir in mint, cilantro and chilies.
• Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
• Transfer mussels and broth to large bowl and serve.