Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, mussels in thai coconut broth. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mussels in Thai Coconut Broth is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Mussels in Thai Coconut Broth is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have 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:

1. Make ready 2 lb mussels, in shell, washed, debearded
2. Take 1/2 cup dry white wine
3. Make ready 1 tbsp vegetable oil
4. Make ready 2 cup baby bok choy, trimmed, cut into 1in. pieces
5. Prepare 2 1/2 cup red bell pepper, seeded, finely julienned
6. Get 6 tbsp shallots, thinly sliced
7. Get 1 tbsp ginger and garlic
8. Make ready 2 tsp light brown sugar
9. Get 1 tsp curry powder
10. Make ready 1 pinch cayenne pepper
11. Prepare 1 can coconut milk (unsweetened), well shaken
12. Take 1/4 cup cilantro
13. Make ready 4 each lime wedges

Steps to make Mussels in Thai Coconut Broth:

1. 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.
2. Save the liquid and transfer the mussles to a bowl, discarding any that failed to open; cover and keep warm.
3. Pour the liquid through a fine-mesh sieve lined with cheesecloth (muslin) and set aside.
4. Wipe out pan; add the oil and heat over medium heat.
5. Add the bok choy, bell pepper, shallots, ginger, and garlic. Cook, stirring, for 5 minutes or until vegetables are almost soft.
6. Stir in brown sugar, curry powder, and cayenne; cook 1 minute.
7. Pour in the coconut milk and reserved mussel cooking liquid; bring to a boil.
8. Divide the mussels and vegetables among warmed bowls and ladle the broth over the top.
9. Sprinkle with cilantro and serve with lime wedges on the side.

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