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We hope you got insight from reading it, now let’s go back to mussels in thai coconut broth recipe. You can have mussels in thai coconut broth using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Mussels in Thai Coconut Broth:
- Take 2 lb mussels, in shell, washed, debearded
- You need 1/2 cup dry white wine
- Use 1 tbsp vegetable oil
- Get 2 cup baby bok choy, trimmed, cut into 1in. pieces
- Provide 2 1/2 cup red bell pepper, seeded, finely julienned
- Use 6 tbsp shallots, thinly sliced
- Prepare 1 tbsp ginger and garlic
- Take 2 tsp light brown sugar
- You need 1 tsp curry powder
- Use 1 pinch cayenne pepper
- Use 1 can coconut milk (unsweetened), well shaken
- Take 1/4 cup cilantro
- Use 4 each lime wedges
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.
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