Mussels In Coconut Broth
Printed From: Foods of the World Forum
Category: Asia
Forum Name: Southeast Asia
Forum Discription: SoutheastAsia
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4420
Printed Date: 26 March 2026 at 20:33
Topic: Mussels In Coconut Broth
Posted By: HistoricFoodie
Subject: Mussels In Coconut Broth
Date Posted: 30 May 2015 at 07:12
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We had this again, last night. And it's just as delicious as the first time. I'd thought I had posted this, previously. But apparently not: Thai Mussels In Coconut Broth 2/3 cup coconut milk 2 tbls lime juice 1 tbls fish sauce 2 tsp sugar 1 tsp fresh red chilies, sliced thin 1/2 tsp curry powder 2 lbs mussels, cleaned and debearded 2 tbls cilantro leaves In a large saucepan or wok, whisk together coconut milk, lime juice, fish sauce, sugar, chilies and curry powder. Bring to a gentle boil over medium heat. Add mussels, cover, and steam over medium heat for 6-8 minutes, or until mussels open. Discard any unopened mussels. Serve mussels with broth and garnish with cilantro. ------------- But we hae meat and we can eat And sae the Lord be thanket |
Replies:
Posted By: gonefishin
Date Posted: 30 May 2015 at 10:41
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hmmmmm...I thought you had posted that too. Could it be in the seafood primer... or in some other thread? Either way...nice recipe! ------------- Enjoy The Food! |
Posted By: HistoricFoodie
Date Posted: 30 May 2015 at 12:31
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I dunno, Dan. Hadn't thought of the primer, but just searched it and it wasn't posted there. Even within the concept of us having the worst internal search engine on the web, there was no joy doing a full search. Only two posts showed up under the search word "mussels." This one, and the thread on clams with roasted chili paste. So, if I did post it, as you and I both remember, it's buried in some other thread. I'm sure we've mentioned mussels more than twice through the years. ------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: Hoser
Date Posted: 13 March 2016 at 03:16
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Made this last night, and it was wonderful. Thanks Brook https://flic.kr/p/Eh6dVH">  ------------- Go ahead...play with your food! |
Posted By: HistoricFoodie
Date Posted: 13 March 2016 at 06:59
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Looks good, Dave. Glad you enjoyed it. ------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: gonefishin
Date Posted: 13 March 2016 at 07:07
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Dang, Hoser...nice job! ------------- Enjoy The Food! |
Posted By: TasunkaWitko
Date Posted: 21 March 2016 at 19:12
Looks like you nailed it, Dave! m ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Hoser
Date Posted: 23 February 2017 at 03:03
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Fresh mussels on sale out here this week....4 pounds for 5 bucks! looks like this dish will get made again. ------------- Go ahead...play with your food! |
Posted By: HistoricFoodie
Date Posted: 23 February 2017 at 08:22
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Fresh mussels on sale out here this week....4 pounds for 5 bucks! Nobody likes a braggart, Dave!  Seriously, really nice score. 'Round heah they're almost 4 bucks a pound; and that's for farm raised ones. ------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: pitrow
Date Posted: 23 February 2017 at 09:49
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I can't say that I've ever had a mussel, despite living in close proximity to the coast all my life. I would give this a try though! Do they taste similar to any other molluscs? Clams, oysters? ------------- Mike http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
Posted By: Hoser
Date Posted: 24 February 2017 at 03:51
I would say that they are milder than a clam, and the texture is softer and more tender as long as they are not overcooked. As far as comparing to an oyster, I don't think I can render an opinion because all the oysters I've ever had were raw. We do eat them quite often...usually by themselves in some type of sauce as above, also good zuppa style over pasta, and a fine appetizer when done as mussels vinaigrette. http://foodsoftheworld.activeboards.net/mussels-vinaigrette_topic1052_post6361.html?KW=mussels#6361 - http://foodsoftheworld.activeboards.net/mussels-vinaigrette_topic1052_post6361.html?KW=mussels#6361 ------------- Go ahead...play with your food! |
pitrow wrote:Posted By: HistoricFoodie
Date Posted: 24 February 2017 at 06:04
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Generally I agree with Dave's description; solfter, milder, and more tender than a clam (especially those monster quahogs from his coast). But I'd add that mussels have a hint of copper, which makes their flavor easily identifiable. His comment about overcooking is well placed. With mussels, even more than other shellfish, you need to remove them from the heat source as soon as they open. ------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: pitrow
Date Posted: 24 February 2017 at 09:13
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thanks guys! I definitely want to give this a shot, as soon as I can find some decent mussels. The local fishmonger has them but at $6.99/lb which it too spendy for my blood at the moment. I might need to make a run out to the coast and see what I can find.
------------- Mike http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
Posted By: Margi Cintrano
Date Posted: 11 April 2017 at 05:32
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Funny, I just posted a simple Bretagne ( Brittany ) recipe for fresh Mussels. Think I shall make this amazingly wonderful little recipe .. Bought fresh mussels early this morning. Off to go prepare them !! Thank you for posting Brook .. Hoser: Gorgeous !! Fine Job .. Pitrow: Definitely agree with Brook and Dave. Mussels are light, sublime, subtle, less shellfishy and very tender and do not really have a slimely wet texture when simmered .. Distinctly different from a clam .. and oysters are another class and flavor profile .. Have a lovely day. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |