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Mussels in Thai Coconut Broth
Mussels in Thai Coconut Broth

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We hope you got insight from reading it, now let’s go back to mussels in thai coconut broth recipe. You can have mussels in thai coconut broth using 13 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Mussels in Thai Coconut Broth:
  1. Prepare 2 lb mussels, in shell, washed, debearded
  2. Provide 1/2 cup dry white wine
  3. Take 1 tbsp vegetable oil
  4. Get 2 cup baby bok choy, trimmed, cut into 1in. pieces
  5. Take 2 1/2 cup red bell pepper, seeded, finely julienned
  6. Prepare 6 tbsp shallots, thinly sliced
  7. Take 1 tbsp ginger and garlic
  8. Prepare 2 tsp light brown sugar
  9. Use 1 tsp curry powder
  10. You need 1 pinch cayenne pepper
  11. Prepare 1 can coconut milk (unsweetened), well shaken
  12. Provide 1/4 cup cilantro
  13. Take 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.

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