Mussels in Thai Coconut Broth
Mussels in Thai Coconut Broth

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, mussels in thai coconut broth. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mussels in Thai Coconut Broth is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Mussels in Thai Coconut Broth is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this 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. Take 1/2 cup dry white wine
  3. Take 1 tbsp vegetable oil
  4. Make ready 2 cup baby bok choy, trimmed, cut into 1in. pieces
  5. Get 2 1/2 cup red bell pepper, seeded, finely julienned
  6. Get 6 tbsp shallots, thinly sliced
  7. Get 1 tbsp ginger and garlic
  8. Prepare 2 tsp light brown sugar
  9. Get 1 tsp curry powder
  10. Make ready 1 pinch cayenne pepper
  11. Prepare 1 can coconut milk (unsweetened), well shaken
  12. Get 1/4 cup cilantro
  13. Make ready 4 each lime wedges
Instructions 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 it up for this special food mussels in thai coconut broth recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!