Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, mussels in thai coconut broth. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Mussels in Thai Coconut Broth is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Mussels in Thai Coconut Broth is something which I’ve loved my whole life. They’re fine and they look fantastic.
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. My plating design with mussels in Thai coconut broth.
To begin 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 cook that.
The ingredients needed to make Mussels in Thai Coconut Broth:
- Make ready 2 lb mussels, in shell, washed, debearded
- Get 1/2 cup dry white wine
- Make ready 1 tbsp vegetable oil
- Take 2 cup baby bok choy, trimmed, cut into 1in. pieces
- Get 2 1/2 cup red bell pepper, seeded, finely julienned
- Prepare 6 tbsp shallots, thinly sliced
- Prepare 1 tbsp ginger and garlic
- Take 2 tsp light brown sugar
- Get 1 tsp curry powder
- Take 1 pinch cayenne pepper
- Make ready 1 can coconut milk (unsweetened), well shaken
- Take 1/4 cup cilantro
- Prepare 4 each lime wedges
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. Pour the broth over the mussels and sprinkle with cilantro.
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.
Transfer the mussels to serving bowls, discarding any unopened mussels. Pour the broth over the mussels and sprinkle with cilantro. These juicy Thai Coconut Mussels are quickly cooked in coconut milk and flavorful Thai spices. Dinner doesn't get any easier than this 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. Tip mussels into coconut broth, add lime juice and sugar and adjust seasoning to taste.
So that’s going to wrap it up with this special food mussels in thai coconut broth recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
