Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mussels in thai coconut broth. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Mussels in Thai Coconut Broth is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Mussels in Thai Coconut Broth is something which I’ve loved my entire life. They are nice and they look wonderful.
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.
To begin with this recipe, we must first 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:
- Prepare 2 lb mussels, in shell, washed, debearded
- Prepare 1/2 cup dry white wine
- Get 1 tbsp vegetable oil
- Get 2 cup baby bok choy, trimmed, cut into 1in. pieces
- Get 2 1/2 cup red bell pepper, seeded, finely julienned
- Take 6 tbsp shallots, thinly sliced
- Get 1 tbsp ginger and garlic
- Take 2 tsp light brown sugar
- Take 1 tsp curry powder
- Take 1 pinch cayenne pepper
- Get 1 can coconut milk (unsweetened), well shaken
- Prepare 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.
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.
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 for this special food mussels in thai coconut broth recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
