Coconut Curry Flounder

This recipe was adapted from this one here.  I didn’t have lemongrass or mussels…. so here’s my take on that recipe.

This slideshow requires JavaScript.

Ingredients

  • 2 flounder fillets (I used flash frozen since I had it available)
  • 1 tablespoon of coconut oil
  • 1 yellow onion, chopped in cubes
  • 1 thai chili, finely chopped (can substitute good pinch of chili flakes)
  • 3 teaspoons of ginger, minced
  • 1 1/2 tablespoons of curry powder
  • 1/2 cup of chicken broth
  • 1 can of coconut milk (13.5 fl. oz.)
  • Pinch of salt
  • Kelp noodles
  • 1 stalk of lemongrass, chopped into four pieces and smashed (I didn’t have lemongrass, so I squeezed 1 small lemon)
  • 3 kaffir lime leaves* (optional) — didn’t have this either
  • Chopped cilantro
  • Lime wedges

Method

Heat the oil in a pan and add the onion and stir for a few minutes until they become soft and slightly translucent. Add the chilies, ginger, and curry powder and stir for a minute until fragrant.

2  Add the chicken broth and reduce half. Add the coconut milk, salt, lemongrass and kaffir lime leaves if using and bring to a boil. When boiling, drain and set aside in a separate bowl/container.

3 Boil kelp noodles in boiling water.  Drain when slightly soft.

4  Season fish with salt and pepper.  Add some oil.  Place fish fillets in skillet.  Add some garlic for flavor.  Reduce heat to medium and cover.  Cook for 3-4 minutes until the fish is cooked.  Place kelp noodles in a bowl and top with the cooked fish.  Spoon previously made sauce over the kelp noodles and fish. Garnish with chopped cilantro and juice from lime wedges.

Coconut Curry Mussels

And to truly finish off any craving I have for curry, coconut, and mussels…. I will shock all by attempting to make this dish!  🙂

Coconut Curry Mussels

Coconut Curry Mussels Recipe

Ingredients

  • 2 lbs of mussels, cleaned and debearded
  • 1 tablespoon of vegetable oil
  • 1 yellow onion, chopped
  • 1 thai chili, finely chopped (can substitute good pinch of chili flakes)
  • 3 teaspoons of ginger, minced
  • 1 1/2 tablespoons of curry powder
  • 1/2 cup of chicken broth
  • 1 can of coconut milk (13.5 fl. oz.)
  • Pinch of salt
  • 1 stalk of lemongrass, chopped into four pieces and smashed
  • 3 kaffir lime leaves* (optional)
  • Chopped cilantro
  • Lime wedges

*Kaffir lime leaf: a key ingredient in Vietnamese, Thai, and Hmong cuisine; can be found in Asian Markets, though many markets now carry them in the produce aisles with other fresh herbs. The taste is very distinct and can’t be substituted. However, you can make this dish without the leaves and the mussels will still taste great.

Method

1 Place mussels in a bowl of cold water so the mussels will spit out any sand or mud. Let them sit for 10 minutes. Drain and repeat. Toss any mussels that are open as these are dead. Debeard the mussels, pulling out their byssal threads (aka: their “beards”) and place them in a bowl of cold water until ready to use.

2 Heat the oil in a pan and add the onion and stir for a few minutes until they become soft and slightly translucent. Add the chilies, ginger, and curry powder and stir for a minute until fragrant.

3 Add the chicken broth and reduce half. Add the coconut milk, salt, lemongrass and kaffir lime leaves if using and bring to a boil. Drain and add the mussels, reduce heat to medium and cover with a tight fitting lid. Cook for 6-7 minutes until the mussels open. Discard any that are closed as these were dead before cooking. (Some may only be slightly open, if you have to debate on whether it’s good to eat or not, toss it.) Spoon mussels into bowls and pour over with broth. Garnish with chopped cilantro and juice from lime wedges.

Yield: Serves 4.

Mussels in White Wine Sauce

I cannot wait to make these!!  Called Ralph’s this AM and they deliver their seafood Tues, Thurs, and Saturday…but they don’t carry Mussels.  What??  Yeah…

Mussels in White Wine Sauce

Mussels in White Wine Sauce Recipe

  • Prep time: 20 minutes
  • Cook time: 15 minutes

When purchasing mussels be sure they smell like the ocean, not fishy. Don’t buy any whose shells are cracked or open or any that refuse to close their shells when you handle or tap them, those are likely dying or dead. Try to cook the mussels immediately (unwrap them as soon as you get home), but if you have to wait place them in a bowl and cover them with a damp towel so they can breathe.

Ingredients

  • 2 pounds mussels, scrubbed clean under running water
  • 1/2 cup dry white wine
  • 2 Tbsp butter
  • 1/4 cup minced shallots
  • 1 Tbsp minced garlic
  • 2 teaspoons flour (optional, omit for gluten-free version)
  • 1/4 cup minced parsley

Method

1 Put the mussels in a bowl of salted water (1 Tbsp salt per quart of water) for 10-15 minutes. Throw out any that are wide open or refuse to close when you handle them as these ones are likely dead. Looking over the closed mussels, see if any still have their beards (long hairy byssal threads which help anchor the mussel to surfaces) and pull them out, pulling slowly and strongly towards the hinge of the shell.

mussels-white-wine-sauce-1.jpgmussels-white-wine-sauce-2.jpg

2 Put 1/2 cup of dry white wine in the bottom of a large pot (at least 4-quart). Add the mussels to the pot. Cover and bring to a boil and then reduce the heat to low. As the mussels cook, they will release their highly flavored water into the pot. Cook until shells have opened, and the mussels are just cooked, looking steamed and soft, 5 to 7 minutes. Take care not to overcook, or the mussels will be rubbery and hard. Once the mussels are cooked, carefully remove them from the pot to a bowl, one-by-one using tongs, including those that have broken loose from their shells. Do not discard the water in the pot!

3 Let the water in the pot settle for a minute. Any grit will settle to the bottom. Gently pour out the cooking water into a measuring cup, leaving the grit in the pot to discard of later. If the water you’ve measured out is still a little gritty, filter out the grit using a sieve.

mussels-white-wine-sauce-3.jpgmussels-white-wine-sauce-4.jpg
mussels-white-wine-sauce-5.jpgmussels-white-wine-sauce-6.jpg

4 Melt the butter in a medium-sized saucepan. Add the shallots and cook a couple minutes until translucent. Add the garlic and cook a minute more. If you want your sauce to be a little thick, add a teaspoon or two of flour to the pan, stir to combine. (Otherwise skip the flour.) Slowly add about a cup of the filtered mussel cooking water to the saucepan, stirring to create a smooth sauce. Add the minced parsley to the sauce.

5 Place mussels in serving bowls. Pour some sauce over each bowl of mussels.

Serve immediately. Serve with crusty bread for dipping in the sauce.

Yield: Serves 2 as a meal, 4 as an appetizer or side dish.

Steamed Musseles with White wine butter sauce

French wine from the Loire Valley made from mo...

Image via Wikipedia

So, I am having a craving!  Yes, mussels, butter, wine….  so, why not find a recipe that combines them all??

http://www.finecooking.com/recipes/steamed_mussels_wine_garlic.aspx

Click here to find out more!

I want to cook this sometime this weekend!

Steamed Mussels with Wine, Garlic & Parsley

by Joanne Smart

Serves six to eight.

Steamed Mussels with Wine, Garlic & Parsley Recipe
Click here to find out more!
Click here to find out more!
3-1/2 to 4 lb. mussels
2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
6 medium cloves garlic, finely chopped
4 shallots, thinly sliced
1/4 tsp. crushed red pepper flakes
1-1/2 cups dry white wine, such as Sauvignon Blanc or any other crisp, herbal white wine
3/4 cup chopped fresh flat-leaf parsley
Good-quality crusty bread, sliced or torn into pieces, for serving

Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.

In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, shallots, and red pepper flakes and cook until fragrant and soft but not colored, 3 to 5 minutes.

Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 260; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 2; Protein (g): 24; Monounsaturated Fat (g): 4; Carbohydrates (g): 10; Polyunsaturated Fat (g): 1.5; Sodium (mg): 570; Cholesterol (mg): 60; Fiber (g): 0;
photo: Scott Phillips
From Fine Cooking 76 , pp. 54