Best 9 Steamed Mussels With Chilli And Coriander Recipes

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Steamed mussels with chilli and coriander is a delightful dish that combines the briny sweetness of mussels with the vibrant flavors of chilli and coriander. This simple yet flavorful dish can be prepared in minutes, making it an ideal choice for a quick and easy weeknight meal. Whether you're a seafood enthusiast or simply looking for a new and exciting way to enjoy mussels, this recipe is sure to please.

Here are our top 9 tried and tested recipes!

STEAMED MUSSELS



Steamed Mussels image

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

4 pounds mussels
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, shaved
4 sprigs fresh thyme
1/2 cup dry white wine
1 lemon, juiced
1 cup chicken broth, low-sodium
Pinch red pepper flakes
1 tomato, peeled, seeded and cut in large dice
1/2 cup roughly chopped parsley
2 tablespoons unsalted butter

Steps:

  • Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.

THAI STEAMED MUSSELS



Thai Steamed Mussels image

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

5 pounds fresh mussels, scrubbed and debearded
⅓ cup fresh lime juice
1 (13.5 ounce) can unsweetened coconut milk
⅓ cup dry white wine
1 ½ tablespoons Thai red curry paste
1 ½ tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon white sugar
2 cups chopped fresh cilantro

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

MUSSELS WITH TOMATOES & CHILLI



Mussels with tomatoes & chilli image

This spicy seafood recipe makes a fantastic meal for two but can be easily increased for a stylish dinner party starter

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Yield Serves 2

Number Of Ingredients 10

2 ripe tomatoes
2 tbsp olive oil
1 garlic clove , finely chopped
1 shallot , finely chopped
1 red or green chilli , deseeded and finely chopped
small glass dry white wine
1 tsp tomato paste
pinch of sugar
1kg cleaned mussels
good handful basil leaves

Steps:

  • Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
  • Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
  • Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
  • Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.

Nutrition Facts : Calories 267 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6.5 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.16 milligram of sodium

BUTTERY STEAMED MUSSELS WITH SAKE AND CHILES



Buttery Steamed Mussels with Sake and Chiles image

Provided by Rozanne Gold

Categories     Quick & Easy     High Fiber     Dinner     Mussel     Hot Pepper     Sake     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 8

5 tablespoons butter, divided
2 1/2 cups chopped green onions (about 10 large)
1 cup chopped fresh cilantro
1 cup sake
6 Thai bird chiles with seeds or 3 small serrano chiles with seeds, sliced crosswise into thin rounds
2 teaspoons soy sauce
3 large garlic cloves, pressed
2 1/2 pounds mussels, scrubbed, debearded

Steps:

  • Melt 3 tablespoons butter in large pot over medium-high heat. Add green onions and sauté until beginning to soften, about 2 minutes. Add next 5 ingredients. Bring to boil. Add mussels. Cover pot and increase heat to high. Cook until mussels open, 5 to 6 minutes.
  • Divide mussels among bowls (discard any mussels that do not open). Boil juices in pot to reduce slightly, about 1 minute. Whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Spoon sauce over mussels; serve.

SPICY STEAMED MUSSELS



Spicy Steamed Mussels image

Provided by Guy Fieri

Categories     appetizer

Time 40m

Yield s: 4 servings

Number Of Ingredients 17

2 pounds mussels, washed and beards removed
4 tablespoons vegetable oil
1 large onion, diced
4 cloves garlic, minced
1 (2-inch piece) ginger, minced
2 serrano chile peppers, seeded and diced
1 teaspoon curry powder
2 teaspoons ground coriander
1/2 cup white wine
1/4 cup water
3 tablespoons heavy cream
Freshly ground black pepper
1/2 bunch fresh cilantro, leaves chopped
3 scallions, sliced
1 lime, zested and juiced
1 large ciabatta loaf, sliced into 1/2-inch thick diagonal slices
2 tablespoons olive oil

Steps:

  • Pick through the washed mussels making sure that they are all tightly closed and all of the beards have been removed.
  • Heat a large Dutch oven over medium heat and add the vegetable oil. When the oil is hot, add the onions, garlic, and ginger and saute until translucent but not brown, about 5 minutes. Add the chiles, curry powder, and coriander and cook for 2 more minutes. Add the wine and the water and bring to a boil.
  • Once the mixture is boiling, add the mussels and cover. Steam the mussels for about 6 to 8 minutes, stirring occasionally, until they have all opened.
  • Remove the mussels from the heat and discard any that are not open. Place the mussels in a large serving platter, cover to keep warm. Return the pan to the heat, add the cream, season with pepper, to taste, and bring to a simmer. Add the cilantro, scallions, lime zest and juice. Pour the liquid over the top of the mussels.
  • Preheat a grill pan to medium-high heat. Drizzle the bread with olive oil and grill 1 minute per side. Serve with the steamed mussels.

MUSSELS STEAMED IN COCONUT MILK, LIME AND CILANTRO



Mussels Steamed in Coconut Milk, Lime and Cilantro image

Make and share this Mussels Steamed in Coconut Milk, Lime and Cilantro recipe from Food.com.

Provided by English_Rose

Categories     Mussels

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 large onion, chopped
5 -6 garlic cloves, crushed
2 red chili peppers, deseeded and chopped
2 (14 ounce) can coconut milk
4 tablespoons fish sauce
2 limes, juice only
3 tablespoons cilantro, chopped
4 1/2 lbs mussels, scrubbed

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.

Nutrition Facts : Calories 1634.4, Fat 60.6, SaturatedFat 45.7, Cholesterol 191, Sodium 3941.5, Carbohydrate 186.8, Fiber 3.2, Sugar 147.7, Protein 87.4

MUSSELS WITH CHILI, GARLIC AND BASIL



Mussels with Chili, Garlic and Basil image

Adjust the heat to your own taste using more or less chilies. The two of us have this as a main dish with rice or with nice bread and a simple salad. Or serve it as part of a Thai meal.

Provided by PetsRus

Categories     Lunch/Snacks

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 1/2 lbs mussels, scrubbed and the beards removed
3 fresh red chilies, finely chopped
1 tablespoon fresh coriander, finely chopped and preferably with root
3 tablespoons vegetable oil
2 tablespoons oyster sauce
1 tablespoon fish sauce
1/2 cup chicken stock or 1/2 cup water
4 tablespoons chopped fresh basil (or coriander)
2 cloves garlic (or more if desired)

Steps:

  • Make a paste from the chilies, garlic and coriander using a mortar or small food processor.
  • Stir fry this paste in a wok or frying pan with the oil for about one minute, use a pan you have a lid for and large enough to hold the mussels.
  • Add the oyster and fish sauce, stir and then add the stock and the mussels.
  • Cover and cook on a medium heat, or until the mussels have opened and are cooked.
  • Taste the sauce or it needs extra fish sauce or water.
  • Stir in the basil, arrange the mussels on a dish, discard any mussel that has not opened and pour the sauce over them.

Nutrition Facts : Calories 540.6, Fat 29.1, SaturatedFat 4.3, Cholesterol 97.3, Sodium 2255, Carbohydrate 24.2, Fiber 1.4, Sugar 4.9, Protein 44.4

COLD MUSSELS WITH TOMATO CORIANDER SAUCE



Cold Mussels with Tomato Coriander Sauce image

Categories     Herb     Shellfish     Tomato     Steam     Cocktail Party     Mussel     Cilantro     Gourmet

Yield Makes about 50 to 100 hors d'oeuvres depending on the size of the mussels

Number Of Ingredients 10

4 pounds mussels, cleaned
1/2 cup dry white wine
2 onions, minced
1/2 cup olive oil
4 garlic cloves, minced
2 teaspoons ground cumin
2 pounds tomatoes, peeled, seeded and chopped fine or two 35-ounce cans Italian plum tomatoes, drained well and chopped fine
four 4-inch fresh green hot chili peppers, seeded and minced wearing rubber gloves
1/4 cup minced scallion
1/4 cup minced fresh coriander

Steps:

  • In a heavy stainless steel or enameled kettle steam the mussels in the wine covered over high heat shaking the kettle once or twice, for 4 to 6 minutes, or until the shells have opened. Discard any unopened shells. Transfer the mussels with a slotted spoon to jelly-roll pans, reserving the mussel liquor, discard the top shells, and release the the mussels from the bottom shells, leaving them in the shells. Chill the mussels, covered loosely with dampened paper towels and wrapped in plastic wrap, for at least 2 hours or overnight. Strain the reserved mussel liquor through a fine sieve lined with a double thickness of rinsed and squeezed cheesecloth into a small bowl.
  • In a large stainless steel or enameled skillet cook the onions in the oil over moderate, stirring, until they are softened, add the garlic, and cook the mixture, stirring, stirring until the garlic is softened. Add the cumin and cook the mixture over moderately low heat, stirring, for 1 minute. Add the tomatoes and 3/4 cup of the strained mussel liquor, bring the liquid to a boil, and simmer the mixture, stirring for 10 minutes, or until it is thickened slightly. Stir in the chili peppers, the scallion, and salt and pepper to taste, let the sauce cool, and stir in the minced coriander.
  • Spoon the sauce over the mussels, arrange the mussels decoratively on platters, and garnish the platters with the coriander leaves if desired. (The mussels with the sauce may be prepared up to 1 day ahead and kept covered and chilled.)

STEAMED MUSSELS WITH CURRY



Steamed Mussels with Curry image

An easy, quick, and very filling lunch or dinner recipe!

Provided by HARLY

Categories     Seafood     Shellfish     Mussels

Time 20m

Yield 2

Number Of Ingredients 3

¼ cup curry powder
2 teaspoons minced garlic
2 pounds mussels, cleaned and debearded

Steps:

  • Fill a large pot with 1 inch of water. Stir in the curry powder and garlic, and bring to a boil. Add the mussels, and steam over high heat until they are all open, 5 to 10 minutes. Serve immediately.

Nutrition Facts : Calories 123.4 calories, Carbohydrate 10.9 g, Cholesterol 35.6 mg, Fat 2.8 g, Fiber 4.2 g, Protein 15.3 g, SaturatedFat 0.4 g, Sodium 203 mg, Sugar 1.7 g

Tips:

  • Choose fresh mussels: Look for mussels that are tightly closed and have a briny smell. Avoid any mussels that are open or have a foul odor.
  • Scrub the mussels thoroughly: Use a stiff brush to scrub away any dirt or debris from the shells.
  • Remove the beards: Grasp the beard (the fibrous material that protrudes from the shell) and pull it out with a quick jerk.
  • Steam the mussels in a flavorful liquid: Use a combination of white wine, chicken broth, and aromatics (such as garlic, shallots, and thyme) to create a flavorful steaming liquid.
  • Cook the mussels until they open: Steam the mussels for 5-7 minutes, or until they open. Discard any mussels that do not open.
  • Serve the mussels immediately: Serve the mussels with a dipping sauce, such as a garlic butter sauce or a spicy tomato sauce.

Conclusion:

Steamed mussels are a delicious and easy-to-make seafood dish. By following these tips, you can ensure that your steamed mussels are flavorful and perfectly cooked. Serve them with a dipping sauce of your choice and enjoy!

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