Mussels in Thai Coconut Broth
Mussels in Thai Coconut Broth

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mussels in thai coconut broth. One of my favorites. For mine, I will 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 recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Mussels in Thai Coconut Broth is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook mussels in thai coconut broth using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Mussels in Thai Coconut Broth:
  1. Get 2 lb mussels, in shell, washed, debearded
  2. Make ready 1/2 cup dry white wine
  3. Get 1 tbsp vegetable oil
  4. Get 2 cup baby bok choy, trimmed, cut into 1in. pieces
  5. Prepare 2 1/2 cup red bell pepper, seeded, finely julienned
  6. Prepare 6 tbsp shallots, thinly sliced
  7. Get 1 tbsp ginger and garlic
  8. Get 2 tsp light brown sugar
  9. Get 1 tsp curry powder
  10. Get 1 pinch cayenne pepper
  11. Prepare 1 can coconut milk (unsweetened), well shaken
  12. Take 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 is going to wrap it up with this exceptional food mussels in thai coconut broth recipe. Thanks so much for your time. I am confident you can make this at home. There’s 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. Thanks again for reading. Go on get cooking!