Mussels in Thai Coconut Broth
Mussels in Thai Coconut Broth

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mussels in thai coconut broth. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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

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.

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 can achieve that.

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

Thai green curry paste and coconut milk are a great match for these briny bivalves. Most mussels are sustainably farmed, making them an excellent seafood option. Transfer the mussels to serving bowls, discarding any unopened mussels. Pour the broth over the mussels and sprinkle with cilantro.

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.

Thai Coconut Mussels are so easy to make and ridiculously DELICIOUS! If you're lucky enough to live near warm waters and don't have access to cold water loving mussels, make the broth but choose a different seafood. Store mussels in an OPEN container. Mussels are alive and need to breathe. The silky rich coconut broth is flavored with the juices from the mussels, garlic, lemongrass, ginger and cayenne pepper for a kick.

So that is going to wrap this up with this exceptional food mussels in thai coconut broth recipe. Thanks so much for reading. I’m sure that you will 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!