Mussels in Thai Coconut Broth
Mussels in Thai Coconut Broth

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mussels in thai coconut broth. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Mussels in Thai Coconut Broth is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Mussels in Thai Coconut Broth is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have 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. Get 2 lb mussels, in shell, washed, debearded
  2. Get 1/2 cup dry white wine
  3. Prepare 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. Take 6 tbsp shallots, thinly sliced
  7. Take 1 tbsp ginger and garlic
  8. Get 2 tsp light brown sugar
  9. Prepare 1 tsp curry powder
  10. Make ready 1 pinch cayenne pepper
  11. Make ready 1 can coconut milk (unsweetened), well shaken
  12. Take 1/4 cup cilantro
  13. Get 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 it up for this special food mussels in thai coconut broth recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!