Mussels in Thai Coconut Broth
Mussels in Thai Coconut Broth

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, mussels in thai coconut broth. It is one of my favorites. This time, 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 well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Mussels in Thai Coconut Broth is something which I have loved my whole life.

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

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.

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.

Tip mussels into coconut broth, add lime juice and sugar and adjust seasoning to taste. Ladle mussels and broth over noodles, top with extra chilli and coriander and serve with 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. Not sure if I can even fully express my love for these mussels.

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 is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!