Mussels in Thai Coconut Broth
Mussels in Thai Coconut Broth

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, mussels in thai coconut broth. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Mussels in Thai Coconut Broth is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Mussels in Thai Coconut Broth is something which I have loved my entire life. They’re fine and they look wonderful.

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

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. Make ready 1 tbsp vegetable oil
  4. Take 2 cup baby bok choy, trimmed, cut into 1in. pieces
  5. Make ready 2 1/2 cup red bell pepper, seeded, finely julienned
  6. Prepare 6 tbsp shallots, thinly sliced
  7. Prepare 1 tbsp ginger and garlic
  8. Get 2 tsp light brown sugar
  9. Get 1 tsp curry powder
  10. Take 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.

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