Mussels in Thai Coconut Broth
Mussels in Thai Coconut Broth

Hey everyone, I hope you are 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 will be really delicious.

Mussels cooked in a spicy and aromatic coconut broth with Thai curry flavors. [Photographs: J. I've gone on record as saying that mussels are the easiest choose-your-own-adventure one-pot meal around, and I intend to prove it to you. This version uses my standard steamed mussel.

Mussels in Thai Coconut Broth is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Mussels in Thai Coconut Broth is something that I have loved my entire life. They’re fine and they look fantastic.

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

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

Store mussels in an OPEN container. Mussels are alive and need to breathe. Mussels in Thai Coconut Broth Pacific Northwest Cuisine. Mussels are the perfect versatile dish, great for a dinner party or a quick weeknight meal.

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.

This recipe gives traditional French mussels a Thai twist. The broth has a well-balanced combination of flavors: sweet coconut milk. Not sure if I can even fully express my love for these mussels. I could eat this pot over and over again and drink the broth three times more. The silky rich coconut broth is flavored with the juices from the mussels, garlic, lemongrass, ginger and cayenne pepper for a kick.

So that’s going to wrap this up with this special food mussels in thai coconut broth recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!