How to cook steamed mussels with white wine

Posted on : 31-08-2012 | By : admin | In : Seafood

Tags: make steamed mussels, steamed mussel, mussels white wine, mussels recipe, steamed mussels recipes, recipes for mussels, cooking mussels, sauce for mussels

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cook steamed mussels with wine 150x150 How to cook steamed mussels with white wineTo cook steamed mussels with white wine is easy and also quick, we need only 10 minutes to cook this steamed mussels recipes. This steamed mussels is really delicious and flavorful. This is the best steamed mussels recipes i’ve ever made, you have to try this recipes.

Ingredients of stemed mussels recipes with wine:

  • 2 cups chopped fresh cilantro
  • 1 tablespoon white sugar
  • 1 tablespoon Asian fish sauce
  • 1 1/2 tablespoons minced garlic
  • 1 1/2 tablespoons Thai red curry paste
  • 1/3 cup dry white wine
  • 1 (13.5 ounce) can unsweetened coconut milk
  • 1/3 cup fresh lime juice
  • 5 pounds fresh mussels, scrubbed and debearded

How to cook steamed mussels with white wine:

  1. In a large stock pot, mix the wine, curry paste,lime juice, coconut milk, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for about 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
  2. Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

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How to cook lobster creole

Posted on : 15-06-2012 | By : admin | In : Seafood

Tags: lobster creole recipe, creole shrimp recipe, how to cook lobster tails from indonesia, garlic lobster creole, big lobster recipes, how to cook shrimp creole

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Make Lobster Creole 150x150 How to cook lobster creoleThis lobster creole is a Spanish style Creole dish where the lobster tails may be substituted by shrimp or you can convert it into a seafood Creole by combining both lobster tail meat, shrimp & scallop. I recommend accompanying this dish with white steamed rice, fried green plantains and a salad.

Ingredients of lobster creole:

  • 1 (6 ounce) can tomato paste
  • 5 cups water
  • red pepper sauce to taste
  • 2/3 cup sherry
  • 1 (4 ounce) jar pimentos, julienned
  • 1 cup frozen petite peas
  • 4 raw lobster tail, quartered
  • 2/3 pound fresh shrimp, shelled and deveined without tails
  • 1/4 bunch fresh parsley
  • 1 large yellow onion, diced
  • 1 large green bell pepper, diced
  • 4 cloves crushed garlic
  • 1 (14.5 ounce) can stewed tomatoes
  • 2 tablespoons extra virgin olive oil

How to cook lobster creole:

  1. Remove the stems from the parsley and discard. In a food processor combine the parsley leaves, yellow onion, green pepper, garlic and stewed tomatoes. Process just enough to chop the ingredients up. Should retain a chunky consistency
  2. In a large pot over medium/low heat, combine olive oil and parsley mixture. Cook for about 6 to 7 minutes.
  3. Stir in tomato paste until completely dissolved. Pour in 5 cups of water, red pepper sauce, sherry and red pimentos. Raise the heat to medium and simmer for about 15 minutes.
  4. Add the petit poi, lobster tails and shrimp. Simmer for 10 minutes or until shrimp are pink all the way through.

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