Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, mussels in thai coconut broth. It is one of my favorites. For mine, I am going to 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. Kenji Lopez-Alt] 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. In a large sauté pan over medium heat, sauté the garlic and chilies in a small amount of butter.
Mussels in Thai Coconut Broth is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Mussels in Thai Coconut Broth is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Make ready 2 lb mussels, in shell, washed, debearded
- Take 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
- Make ready 6 tbsp shallots, thinly sliced
- Make ready 1 tbsp ginger and garlic
- Get 2 tsp light brown sugar
- Make ready 1 tsp curry powder
- Get 1 pinch cayenne pepper
- Make ready 1 can coconut milk (unsweetened), well shaken
- Take 1/4 cup cilantro
- Take 4 each lime wedges
Add the coconut milk, fish sauce, chilis, and lime juice and bring the pot to a boil. Add coconut milk, curry paste, lime, ginger paste, salt, pepper and bring to a boil. Once bubbling, add the mussels, stir and cover. You can remove them individually as they are opening.
Instructions 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.
Add to a big bowl with the broth and garnish with chopped onion and cilantro. After I revitalized some freezer salmon for dinner the other night with a few pantry staples, I realized how delicious this would be with other seafoods, in this case mussels. If you want to make a statement for your next date night in, try these Thai-style mussels in a spicy coconut sauce. In this case, I used garlic, cilantro stems (I. These spicy Thai mussels are an easy starter that you can make in less than twenty minutes.
So that is going to wrap it up with this exceptional food mussels in thai coconut broth recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
