THAI RED CURRY MUSSELS RECIPE | BOBBY FLAY | FOOD NETWORK
Provided by Bobby Flay
Categories appetizer
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 appetizer servings
Number Of Ingredients 10
Steps:
- Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.
ROAST COD WITH GARLIC BUTTER RECIPE | MYRECIPES
For this easy cod recipe, simply cook the fish in an ovenproof skillet then top with a savory garlic butter flavored with mustard, shallots, parsley and proscuitto.
Provided by Alfred Portale
Total Time 17 minutes
Prep Time 8 minutes
Cook Time 9 minutes
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Stir together first 10 ingredients in a small bowl. Set aside.
- Heat oil in a wide, deep, ovenproof skillet over medium-high heat. Season the cod fillets with salt and pepper, and cook 4 minutes. Turn fillets over; cook 1 minute.
- Spoon 1 tablespoon butter mixture over the top of each fillet; transfer skillet to oven, and bake at 450° for 2 minutes or until fish is just cooked through and opaque in the center.
- Add any remaining butter to pan, and let melt, stirring with juices in pan; spoon over fish, and garnish, if desired. Serve immediately.
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