Thanks for Comming, I hope you are having an amazing day today. In this special moment, I’m gonna show you how to make a distinctive dish, mussels in thai coconut broth. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look tasty.
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.
Mussels in Thai Coconut Broth is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Mussels in Thai Coconut Broth is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have mussels in thai coconut broth using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Mussels in Thai Coconut Broth:
- Get 2 lb mussels, in shell, washed, debearded
- Take 1/2 cup dry white wine
- Take 1 tbsp vegetable oil
- Prepare 2 cup baby bok choy, trimmed, cut into 1in. pieces
- Prepare 2 1/2 cup red bell pepper, seeded, finely julienned
- Get 6 tbsp shallots, thinly sliced
- Take 1 tbsp ginger and garlic
- Take 2 tsp light brown sugar
- Make ready 1 tsp curry powder
- Get 1 pinch cayenne pepper
- Take 1 can coconut milk (unsweetened), well shaken
- Make ready 1/4 cup cilantro
- Get 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 exceptional food mussels in thai coconut broth recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
