Step-by-Step Guide to Prepare Super Quick Homemade Mussels in Thai Coconut Broth

Mussels in Thai Coconut Broth.

Hey everyone, it is John, welcome to our recipe page. Today, we're going to make a special dish, mussels in thai coconut broth. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Mussels in Thai Coconut Broth is one of the most favored of recent trending foods in the world. It's simple, it is quick, it tastes delicious. It's enjoyed by millions every day. They're nice and they look wonderful. Mussels in Thai Coconut Broth is something that I've loved my entire life.

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

The ingredients needed to make Mussels in Thai Coconut Broth:

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

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..

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