Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, mussels in thai coconut broth. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. 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. Crush the garlic, shallots, ginger and chillies into a heavy based pan adding the coconut milk, sugar and bring to the boil.
Mussels in Thai Coconut Broth is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Mussels in Thai Coconut Broth is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook 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:
- Get 2 lb mussels, in shell, washed, debearded
- Make ready 1/2 cup dry white wine
- Take 1 tbsp vegetable oil
- Prepare 2 cup baby bok choy, trimmed, cut into 1in. pieces
- Take 2 1/2 cup red bell pepper, seeded, finely julienned
- Take 6 tbsp shallots, thinly sliced
- Take 1 tbsp ginger and garlic
- Prepare 2 tsp light brown sugar
- Take 1 tsp curry powder
- Prepare 1 pinch cayenne pepper
- Prepare 1 can coconut milk (unsweetened), well shaken
- Take 1/4 cup cilantro
- Get 4 each lime wedges
Mussels are alive and need to breathe. Steamed mussels with Thai flavoring, here, are all dressed in green for St. In a large saucepan or stockpot whisk together the curry paste and coconut milk. Add the mussels, cover tightly and bring the liquid to a boil over high heat.
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.
He simply steams plump mussels in lager, then tosses them in a creamy, spicy, slightly tart sauce made with ginger, chiles, coconut milk and lime juice. Spoon the mussels and broth into bowls and serve. 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 for this special food mussels in thai coconut broth recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
