Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mussels in thai coconut broth. One of my favorites. This time, I am going to 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 popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Mussels in Thai Coconut Broth is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have 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:
- Get 2 lb mussels, in shell, washed, debearded
- Make ready 1/2 cup dry white wine
- Make ready 1 tbsp vegetable oil
- Take 2 cup baby bok choy, trimmed, cut into 1in. pieces
- Prepare 2 1/2 cup red bell pepper, seeded, finely julienned
- Get 6 tbsp shallots, thinly sliced
- Make ready 1 tbsp ginger and garlic
- Make ready 2 tsp light brown sugar
- Make ready 1 tsp curry powder
- Take 1 pinch cayenne pepper
- Take 1 can coconut milk (unsweetened), well shaken
- Prepare 1/4 cup cilantro
- Make ready 4 each lime wedges
The silky rich coconut broth is flavored with the juices from the mussels, garlic, lemongrass, ginger and cayenne pepper for a kick. The tamari brings saltiness to the. 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.
Steps to make Mussels in Thai Coconut Broth:
- 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.
- Save the liquid and transfer the mussles to a bowl, discarding any that failed to open; cover and keep warm.
- Pour the liquid through a fine-mesh sieve lined with cheesecloth (muslin) and set aside.
- Wipe out pan; add the oil and heat over medium heat.
- Add the bok choy, bell pepper, shallots, ginger, and garlic. Cook, stirring, for 5 minutes or until vegetables are almost soft.
- Stir in brown sugar, curry powder, and cayenne; cook 1 minute.
- Pour in the coconut milk and reserved mussel cooking liquid; bring to a boil.
- Divide the mussels and vegetables among warmed bowls and ladle the broth over the top.
- Sprinkle with cilantro and serve with lime wedges on the side.
Store mussels in an OPEN container. Mussels are alive and need to breathe. 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.
So that is going to wrap this up with this special food mussels in thai coconut broth recipe. Thanks so much for your time. I’m sure you will make this at home. There is 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. Thank you for reading. Go on get cooking!
