Mussels in Thai Coconut Broth
Mussels in Thai Coconut Broth

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mussels in thai coconut broth. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mussels in Thai Coconut Broth is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Mussels in Thai Coconut Broth is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook mussels in thai coconut broth using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Mussels in Thai Coconut Broth:
  1. Make ready 2 lb mussels, in shell, washed, debearded
  2. Prepare 1/2 cup dry white wine
  3. Prepare 1 tbsp vegetable oil
  4. Take 2 cup baby bok choy, trimmed, cut into 1in. pieces
  5. Prepare 2 1/2 cup red bell pepper, seeded, finely julienned
  6. Make ready 6 tbsp shallots, thinly sliced
  7. Get 1 tbsp ginger and garlic
  8. Make ready 2 tsp light brown sugar
  9. Get 1 tsp curry powder
  10. Prepare 1 pinch cayenne pepper
  11. Make ready 1 can coconut milk (unsweetened), well shaken
  12. Prepare 1/4 cup cilantro
  13. Make ready 4 each lime wedges
Steps to make Mussels in Thai Coconut Broth:
  1. Place the mussels in the saucepan; discard any that fail to close to the touch. Add the wine and bring to a boil over high heat. Cover and cook, shaking, until the mussels open, about 5 minutes.
  2. Save the liquid and transfer the mussles to a bowl, discarding any that failed to open; cover and keep warm.
  3. Pour the liquid through a fine-mesh sieve lined with cheesecloth (muslin) and set aside.
  4. Wipe out pan; add the oil and heat over medium heat.
  5. Add the bok choy, bell pepper, shallots, ginger, and garlic. Cook, stirring, for 5 minutes or until vegetables are almost soft.
  6. Stir in brown sugar, curry powder, and cayenne; cook 1 minute.
  7. Pour in the coconut milk and reserved mussel cooking liquid; bring to a boil.
  8. Divide the mussels and vegetables among warmed bowls and ladle the broth over the top.
  9. Sprinkle with cilantro and serve with lime wedges on the side.

So that’s going to wrap this up for this exceptional food mussels in thai coconut broth recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!