Mussels in Thai Coconut Broth
Mussels in Thai Coconut Broth

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, mussels in thai coconut broth. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. 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 is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Mussels in Thai Coconut Broth is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook 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 mussels, in shell, washed, debearded
  2. Prepare dry white wine
  3. Prepare vegetable oil
  4. Get baby bok choy, trimmed, cut into 1in. pieces
  5. Prepare red bell pepper, seeded, finely julienned
  6. Make ready shallots, thinly sliced
  7. Take ginger and garlic
  8. Prepare light brown sugar
  9. Take curry powder
  10. Make ready cayenne pepper
  11. Get coconut milk (unsweetened), well shaken
  12. Take cilantro
  13. Get 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.

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