California Farm Panang Mussels
Hobby Horseman @HobbyHorseman
An economical weekday gourmet seafood dinner in half an hour.
California Farm Panang Mussels
An economical weekday gourmet seafood dinner in half an hour.
Cooking Instructions
- 1
In food processor, Make 4 cups fresh coconut milk from one cup finely shredded coconut flesh and three cups very hot but not boiling water, 190F degrees. Pour milk through sieve. Save coconut shreds for baking cookies. Add Panang curry paste back to processor, puree with coconut milk till smooth. Taste.
- 2
In wok, melt butter and stir fry shallots, chopped sweet peppers and minced garlic cloves. Taste. Add coconut milk with Panang curry, simmer till fragrant and vegetables are tender. Taste.
- 3
Add frozen whole mussels, stir into Panang curry sauce, simmer till mussels are soft, warm and fragrant, lid on. About 5 minutes. Taste.
- 4
Steam 1/2 cup dry sushi rice in one cup of water for half an hour till soft. Makes one whole cup of steamed rice. Serve two whole cups of Panang curry sauce mussels liberally over half a cup of steamed sushi rice with few drops of sesame oil in center of dinner dish. Enjoy.
Linked Recipes
Cooksnaps
Did you make this recipe? Share a picture of your creation!
I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
Read more Similar Recipes
-
California Farm Panang RiceNoodle Curry California Farm Panang RiceNoodle Curry
Fresh Rice noodles and sliced vegetables fried in panang curry paste and coconut cream with tender bites of beef, ( or chicken, or turkey, or fried tofu) , fresh green basil on top, no wonder Thai food is popular the world over.
-
California Farm Panang Fish and Cauliflower Dinner California Farm Panang Fish and Cauliflower Dinner
Mild, lemon crisped fresh white fish, paired with roasted cauliflower and heirloom tomato, and steamed white rice, served with a tangy red panang curry sauce, a 25 minute dinner. -
California Farm Panang Curry Eggplant Dinner California Farm Panang Curry Eggplant Dinner
Purple eggplants are still available in early winter at the farmers market, before the first hard frost, they taste ripe and flavorfull, mature, a great meat substitute for a curry dinner. Our favorite curry for eggplant is home made tangy Panang curry. Served with soothing apple chutney and tasty wild rice pilaf. Smells delicious, too! -
-
California Farm Mussels Feast California Farm Mussels Feast
Southern Chili produces these superb plump whole mussels, and they are peeled, cleaned and cooked, then frozen. This recipe is for mussels in beer with bacon pieces, garlic and herbs. Other recipes I have posted are steamed, broiled mussels and mussels in panang sauce and mussels thermidor. Next, I will try and post mussels vinaigrette, mussels with spaghetti and bacon, mussels in herb butter, mussels in coconut milk, and mussel salad with tomato, feta cheese and ginger. -
California Farm Mussels in Garlic Cream with French Fries California Farm Mussels in Garlic Cream with French Fries
The national dish of the country of Belgium is mussels and french fries, a true gourmet dinner. Here is my recipe. I have been making these with frozen mussels and mussel meat from the Pacific Ocean, country of Chile, and they are superb. -
California Farm Mussel Salad California Farm Mussel Salad
A quick, tangy dinner salad of pre-cooked fresh frozen mussels, onions, olives, green peppers and ripe avocado in a red mild sauce of white wine, mayonnaise, tarragon and sweet red paprika powder. The sauce makes a delicious dip for fresh sour dough french bread. -
California Farm Steamed Mussels with Rouille and Rolls California Farm Steamed Mussels with Rouille and Rolls
Mussels are aquafarmed and avaible shelled, precooked and frozen, one pound cleaned frozen mussel meat equals four pounds of fresh mussels in the shell.Mussels get tough when cooked or reheated longer than 4 minutes.This dinner recipe precooks the mussel vegetables in cooking wine or bouillion, reheats the cooked mussels, thaws a rouille dip sauce and heats bread rolls, all in ten minutes.If you like to make fresh rouille sauce or bake fresh breadrolls, recipes are included. -
550. California Farm Broiled Green Lip Mussels 550. California Farm Broiled Green Lip Mussels
Mussels from New Zealand! It is the end of winter over there, good time to harvest mussels. They cook them in mussel broth and ship them here frozen. Our local seafood store carries them, I put an olive oil lemon zest garlic bread crumb topping on top and broil them. Delicious with shoestring french fries and a strong California Chardonnay white wine. The leftover shells are crushed for chicken feed and plant fertilizer.#cookeverypart-seafood#GoldenApron23 -
950. California Farm Mussels Thermidor 950. California Farm Mussels Thermidor
Thermidor is baking chunks of precooked seafood like lobster or mussels or scallops or crab or shrimp in a buttery wine sauce called bechamel sauce. Mussels are my favorite in this creamy bechamel sauce. -
California Farm Squid with Mushrooms in Peppersauce California Farm Squid with Mushrooms in Peppersauce
Gochujang is a mild peppersauce, easy to make yourself, and brings out the flavor of mild ingredients like baby squid and mushrooms. This dinner combines squid and mushrooms with stirfried onions and sweet peppers.#CA2025 -
California Farm Skewered Prawns California Farm Skewered Prawns
Prawn meat is sweeter than scampi or crawdad or crab or shrimp, so we skewer it between two pieces of the same vegetable to flavor it.Prawns are sized and packaged by how many go in a pound. We like 16-20 per pound, called jumbo, unpeeled, fresh frozen. Four or five per skewer, in between two pieces of sweet peppers, leek, ginger, lime and grapefruit.Served over rice, seafood dipping sauce on the side. Leftover prawn shells and tails are used to make pureed bisque soup.#GlobalApron
More Recipes
https://cookpad.wasmer.app/us/recipes/24771891
Comments