Best 4 Steamed Mussels In Curry Broth Recipes
Succulent mussels steamed in a fragrant curry broth is a delightful culinary journey that tantalizes the taste buds. This delectable dish, hailing from the vibrant shores of Thailand, seamlessly blends the bold flavors of curry paste, coconut milk, and aromatic spices with the delicate sweetness of mussels. The resulting broth is a symphony of flavors, rich and creamy with a hint of heat, perfectly complementing the tender mussels. This recipe provides a step-by-step guide to creating this exquisite dish, ensuring a flavorful and authentic Thai experience.
In addition to the main recipe, the article also features a variation using green curry paste for a more vibrant and spicy broth. For those seeking a milder option, a yellow curry paste can be used instead. Furthermore, a detailed guide on how to clean and prepare mussels is included, ensuring a hassle-free cooking experience.
STEAMED MUSSELS IN CURRY BROTH
Provided by Food Network
Categories main-dish
Time 20m
Yield 8 servings as a first-course
Number Of Ingredients 12
Steps:
- With a vegetable brush, clean the mussels under cold running water. Pull off and discard any beards. Discard any mussels with a broken shell or those that do not close when sharply tapped. Drain well.
- In a stainless steel or coated-aluminum wok, heat the oil over medium heat. Add the onions and garlic, and stir-fry until the onion is wilted. Add the curry paste and turmeric, and cook, stirring, for about 1 minute, until aromatic. Add the wine, clam juice, lime leaves, and lemongrass. Bring to a simmer and cook for 5 minutes. Remove the limes leaves and discard.
- Add the mussels, cover the wok tightly, and steam over moderate heat for 5 minutes. The mussels will begin to open. Continue cooking until all the mussels have opened; transfer those that opened to a platter and discard any that fail to open. Add the cream and cilantro leaves to the wok, and stir to blend. Pour over the mussels and serve.
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.
STEAMED MUSSELS IN THAI BROTH
Provided by Amanda Hesser
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large (6-quart) pot over medium-low heat, combine mint, cilantro, basil, lemon grass, shallots, garlic, curry paste and tom yum. Stir until herb leaves wilt, about 5 minutes. Add sake, lemon juice and stock. Bring to a boil, then reduce heat to low. Simmer for 30 minutes, stirring occasionally.
- Strain broth into another large pot. Add mussels, tomato and lime leaf. Cover, and place over high heat. Cook until mussels open, about 5 minutes. Transfer to serving bowls, and garnish with chopped cilantro, basil and mint. Serve immediately.
THAI STEAMED MUSSELS
Delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes.
Provided by MURINMOON
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 21.4 g, Cholesterol 105.9 mg, Fat 24.4 g, Fiber 1.2 g, Protein 48.3 g, SaturatedFat 13.9 g, Sodium 1353.1 mg, Sugar 2.7 g
Tips:
- Carefully clean the mussels: Remove any dirt, sand, or broken shells before cooking to ensure a clean and grit-free dish.
- Use a flavorful broth: The broth is crucial for imparting taste to the mussels, so use a flavorful base such as white wine, coconut milk, or a combination of both.
- Don't overcrowd the pot: Steaming the mussels in a single layer allows them to cook evenly and prevents overcrowding, which can result in uneven cooking.
- Cover the pot tightly: Keep the pot covered while steaming the mussels to trap the steam and ensure even cooking.
- Steam until the mussels open: The mussels are done cooking when they open. Discard any mussels that remain closed after steaming.
- Serve immediately: Steamed mussels are best enjoyed hot, so serve them immediately with your favorite dipping sauce or bread for mopping up the delicious broth.
Conclusion:
Steamed mussels in a flavorful broth are a delightful and easy-to-make seafood dish that can be enjoyed as an appetizer or main course. With minimal ingredients and simple cooking methods, this recipe allows the natural flavors of the mussels to shine through. Whether you prefer a classic white wine broth, a rich and creamy coconut milk broth, or a combination of both, this versatile dish offers endless possibilities for customization. Try out different variations of the broth and seasonings to create your own unique and delicious steamed mussel dish.
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