Basic Coconut Curry Mussels Recipe - How to Make Coconut Curry Mussels Recipe
Coconut Curry Mussels Recipe Whisk in coconut milk and curry paste and bring to a simmer over high. Add onion and cook, stirring, until translucent, about 3 minutes. Cook until mussels open, 5 minutes, stirring once. Add the chicken broth and reduce half. Increase heat, cover and boil until mussels.
Add coconut milk, wine, lemon juice and bay leaves; Increase heat, cover and boil until mussels. Drain and add the mussels… Reduce the heat to medium low. Cover the skillet and cook just until the mussels … Stir until fragrant, about 1 minute. Add the chicken broth and reduce half. Add the water and process until almost smooth.
Bring the mixture to a simmer, stirring continuously.
Jul 26, 2010 · add the chilies, ginger, and curry powder and stir for a minute until fragrant. Stir until fragrant, about 1 minute. Add the water and process until almost smooth. Add the chicken broth and reduce half. Reduce the heat to medium low. Cover the skillet and cook just until the mussels … Add tomatoes, garlic, ginger, curry powder, fennel seeds, cayenne and salt;
Reduce the heat to medium low. Add the water and process until almost smooth. Add tomatoes, garlic, ginger, curry powder, fennel seeds, cayenne and salt; Jun 25, 2011 · step 1. Add the mussels and toss. Cook until the tomatoes soften, 1 to 2 minutes. Add garlic and ginger and cook until fragrant, 1 minute. Add mussels and stir to combine.
Add the water and process until almost smooth. Add tomatoes, garlic, ginger, curry powder, fennel seeds, cayenne and salt; Bring the mixture to a simmer, stirring continuously. Whisk in coconut milk and curry paste and bring to a simmer over high. Cook until the tomatoes soften, 1 to 2 minutes. Aug 20, 2004 · add shallots and curry powder; Add garlic and ginger and cook until fragrant, 1 minute. Add coconut milk, wine, lemon juice and bay leaves;
Stir until fragrant, about 1 minute.
Add the mussels and toss. Cook until the tomatoes soften, 1 to 2 minutes. Aug 20, 2004 · add shallots and curry powder; Increase heat, cover and boil until mussels. Add the coconut milk, salt, lemongrass and kaffir lime leaves if using and bring to a boil. Add tomatoes, garlic, ginger, curry powder, fennel seeds, cayenne and salt; Add the chicken broth and reduce half.
Reduce the heat to medium low. Cook until the tomatoes soften, 1 to 2 minutes. Bring the mixture to a simmer, stirring continuously. Aug 20, 2004 · add shallots and curry powder; Drain and add the mussels… Whisk in coconut milk and curry paste and bring to a simmer over high. Add mussels and stir to combine. Cook until mussels open, 5 minutes, stirring once.
Basic Coconut Curry Mussels Recipe - How to Make Coconut Curry Mussels Recipe. Reduce the heat to medium low. Add tomatoes, garlic, ginger, curry powder, fennel seeds, cayenne and salt; Jul 26, 2010 · add the chilies, ginger, and curry powder and stir for a minute until fragrant. Cover the skillet and cook just until the mussels … Increase heat, cover and boil until mussels.
Basic Coconut Curry Mussels Recipe - How to Make Coconut Curry Mussels Recipe
Author By: Mozell Moore
Coconut Curry Mussels Recipe Cover the skillet and cook just until the mussels … Add tomatoes, garlic, ginger, curry powder, fennel seeds, cayenne and salt; Add the water and process until almost smooth. Add the chicken broth and reduce half. Cook until mussels open, 5 minutes, stirring once.
Cover the skillet and cook just until the mussels … Add garlic and ginger and cook until fragrant, 1 minute. Jul 31, 2014 · stir in the coconut milk and stock, stirring until it's smooth. Add the coconut milk, salt, lemongrass and kaffir lime leaves if using and bring to a boil. Increase heat, cover and boil until mussels. Cook until mussels open, 5 minutes, stirring once. Add the water and process until almost smooth. Bring the mixture to a simmer, stirring continuously.
Cook until the tomatoes soften, 1 to 2 minutes. Jul 26, 2010 · add the chilies, ginger, and curry powder and stir for a minute until fragrant. Add tomatoes, garlic, ginger, curry powder, fennel seeds, cayenne and salt; Reduce the heat to medium low. Add the water and process until almost smooth. Add mussels and stir to combine. Add the coconut milk, salt, lemongrass and kaffir lime leaves if using and bring to a boil. Add the chicken broth and reduce half.
- Total Time: PT30M
- Servings: 18
- Cuisine: African
- Category: Appetizer Recipes
Nutrition Information: Serving: 1 serving, Calories: 430 kcal, Carbohydrates: 20 g, Protein: 4.0 g, Sugar: 0.4 g, Sodium: 992 mg, Cholesterol: 1 mg, Fiber: 0 mg, Fat: 15 g