Recipe of Super Quick Homemade Mussels in Thai Coconut Broth

Hey everyone, it's Louise, welcome to my recipe page. Today, we're going to prepare a special dish, Step-by-Step Guide to Make Award-winning Mussels in Thai Coconut Broth. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mussels in Thai Coconut Broth, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mussels in Thai Coconut Broth delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mussels in Thai Coconut Broth is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can have Mussels in Thai Coconut Broth using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Mussels in Thai Coconut Broth:

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

Steps to make 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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So that is going to wrap it up for this exceptional food Easiest Way to Prepare Any-night-of-the-week Mussels in Thai Coconut Broth. Thanks so much for reading. I am sure you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!